Paceri Nenas (Pineapple chilli curry)
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Ingredients:
a) 1 tsp mustard seed
b) 1 tsp cumin powder
c) 1 tsp fennel powder
d) 3 tbsp of chilli paste
e) 1 bowl of ground shallots
f) 1 thumbsize of shrimp paste (belacan) pre-toasted
g) A few curry leaves
1 whole ripe pineapple cut into small pieces
You can substitute the pineapple with egg plant and cut them into rectangular pieces about 1inch x 2 1/2 inches
1 bowl of oil
1/2 palmful of tamarind presoak in 2 bowls of water
Method
Heat oil
Fry mustard seed and curry leaves
Add item a-f and simmer under low fire till fragrant
Add tamarind juice without the seeds (this is according to how sour you would like the dish to be)
The consistency should be broth like.
Add salt and sugar for taste. This dish is quite sweet.
Add pineapple and cook to a boil for about 25 minutes. (till pineapple is soft).
Serves 6 persons
Can be kept in the freezer for about 2 months
a) 1 tsp mustard seed
b) 1 tsp cumin powder
c) 1 tsp fennel powder
d) 3 tbsp of chilli paste
e) 1 bowl of ground shallots
f) 1 thumbsize of shrimp paste (belacan) pre-toasted
g) A few curry leaves
1 whole ripe pineapple cut into small pieces
You can substitute the pineapple with egg plant and cut them into rectangular pieces about 1inch x 2 1/2 inches
1 bowl of oil
1/2 palmful of tamarind presoak in 2 bowls of water
Method
Heat oil
Fry mustard seed and curry leaves
Add item a-f and simmer under low fire till fragrant
Add tamarind juice without the seeds (this is according to how sour you would like the dish to be)
The consistency should be broth like.
Add salt and sugar for taste. This dish is quite sweet.
Add pineapple and cook to a boil for about 25 minutes. (till pineapple is soft).
Serves 6 persons
Can be kept in the freezer for about 2 months
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