Pineapple Curry

The tangy sweetness and slight sourish of this pineapple dish really opens up my taste bud, especially on a hot day.  This is indeed an appetizing dish to serve with a plate of hot fluffy rice together with other dishes.  I cooked this dish for my family's dinner.

Ingredients:
1/2 pineapple (medium size) - cut into half and slice, not too thin.
5 shallots (peeled and cut into pieces)
3 cloves garlic (peeled)
1/2" ginger (peeled and cut into slices)
2 tbsp water
2 1/2 tbsp curry powder (I use watch brand)
2 tbsp cooking oil
1 cinnamon stick
3 cloves
1 star anise
3/4 cup coconut milk
Few tablespoons water
Salt (to taste)
1 red chili (seeded and cut into a floret)

Methods:

1. Using a mortar and pestle, pound shallots, garlic and ginger until fine.  Scrap the pounded ingredients into a bowl, add water and curry powder and mix to form a paste.
2. In a wok, heat cooking oil using medium heat, then add curry paste, cinnamon stick, cloves and star anise.  Stir-fry until fragrant.
3. Add in the pineapple slices, give it a quick stir, then add in the coconut milk, few tablespoons of water if the sauce is too thick and red chili.  Bring it up to a boil.  Stir and add salt to taste for correct seasoning.  Continue to cook for a few minutes until the pineapple slices are tender.  Turn off heat.
4. Dish onto a serving plate and serve warm.

This recipe is adapted from Linda Ooi with some amendments to suit my cooking.