Indonesian Pineapple Curry

Ingredients 

• 1 large pineapple
• 2 tablespoons oil
• 1 inch cinnamon stick
• 2 star anise
• 1 stalk lemon grass , outer layer removed and inner layer bruised - See more at: http://old.sanjeevkapoor.co
• 3 1/2 cups thin coconut milk
• Salt to taste
• 1/4 teaspoon turmeric powder
• 4-5 black peppercorns,freshly ground
• 1 tablespoon tamarind pulp
• 1/2 cup thick coconut milk
• 1 tablespoon crisply fried shallots

For paste

• 1/4 cup roasted peanuts
• 4-5 shallots,peeled and thinly sliced
• 2 garlic cloves ,peeled
• 1/2 inch ginger piece ,chopped
• 1/2 teaspoon coriander powder
• 1 teaspoon brown sugar

Method

1. Take peanuts in a blender, add shallots, garlic, ginger, coriander powder, brown sugar and a little water and blend it into a smooth paste. Heat oil in a pan, add cinnamon, star anise, lemongrass and the paste and sauté for about three to four minutes.
2. Add the pineapple and thin coconut milk and mix well. Cover and cook it for three to four minutes. Add salt, turmeric powder and mix well. Add peppercorns and cover and continue to cook for about seven to eight minutes or until pineapple is tender. Add tamarind pulp and thick coconut milk, stir well and continue to cook for two more minutes.
3. Remove the lemongrass and garnish with crisply fried shallots. Serve hot with steamed rice. Note: The shallots have to peeled and sliced thinly, then they have to be stir fried using oil to get crispy fried shallots. Do not burn them as they will taste bitter then.