How to make Indonesian Pineapple Curry -
Indonesian style pineapple curry.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Pineapple (पाइनेपल/अनानास), Coconut milk (नारियल का दूध)
Cuisine : Indonesian
Course : Main Course Vegetarian
For more recipes related to Indonesian Pineapple Curry checkout Manglorean Pineapple Curry, Pineapple Curry, Sweet and Sour Fruits and Vegetables, Ananas Menaskai . You can also find more Main Course Vegetarian recipes like Cauliflower Santa Fe Bharwan Baingan - SK Khazana Nadir Yakhni Dhingri Matar
Indonesian Pineapple Curry Recipe Card
Indonesian cuisine is one of the most flavourful, exciting and colourful cuisines in the world. It is also diverse mainly because Indonesia is world’s largest archipelago composed as it is of approximately 6,000 populated islands. It has more than 300 ethnic groups with that many cuisines.
The variety in Indonesian cuisine is thanks to different influences. Like for example Sumatran cuisine has Middle Eastern and Indian influences whereas Javanese cuisine is mostly indigenous with a bit of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Indonesian Pineapple Curry Recipe
Pineapple peeled and 1/2 inch pieces 1 large
Coconut milk
Oil 2 tablespoons
Cinnamon 1 inch stick
Star anise 2
Lemon grass outer layer removed and inner layer bruised 1 stalk
Thin coconut milk 3 1/2 cups
Salt to taste
Turmeric powder 1/4 teaspoon
Black peppercorns freshly ground 4-5
Tamarind pulp 1 tablespoon
Thick coconut milk 1/2 cup
Crisply fried shallots 1 tablespoon
For paste
Roasted peanuts 1/4 cup
Shallots peeled and thinly sliced 4-5
Garlic peeled 2 cloves
Ginger chopped 1/2 inch piece
Coriander powder 1/2 teaspoon
Brown sugar 1 teaspoon
Method
Step 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.
Step 2
Heat oil in a pan, add cinnamon, star anise, lemongrass and the paste and sauté for about three to four minutes. Add the pineapple and thin coconut milk and mix well.
Step 3
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 cont
Step 4
Remove the lemongrass and garnish with crisply fried shallots.
Step 5
Serve hot with steamed rice.
Step 6
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.
Nutrition Info
Calories : 479.3 Kcal
Carbohydrates : 9.44 gm
Protein : 6.81 gm
Fat : 37.74 gm
Other : 2.79
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
