SOUR SPICY PINEAPPLE CURRY (pacheri nanas)

Yield: 4-6 servings
Source: "Green Mangoes and Lemon Grass" by Wendy Hutton
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=160

INGREDIENTS

- 1 medium under-rip fresh pineapple (about 3 pounds), peeled,
quartered lengthways, core discarded, each quarter halved across
- 3-4 cups water
- 1-1/2 teaspoons turmeric powder
- 3 tablespoons vegetable oil
- 1 large red or brown onion, thinly sliced
- 1 whole star anise
- 6 cardamom pods, slit and bruised
or 1/4 teaspoon cardamom seeds or ground cardamom
- 2 inch cinnamon
- 8 cloves
- 4 cloves garlic, minced
- 2 inch ginger, minced
- 1 teaspoon salt
- 1 tablespoon sugar, or more to taste
- 2-3 large red chilies, halved lengthways leaving stem attached

DIRECTIONS

Put the pineapple in a medium saucepan and add just enough
water to cover. Add the turmeric, stir, then bring to the boil.
Lower the heat and simmer uncovered for 10 minutes, then drain,
discarding the liquid. Cut the pineapple into bite-sized pieces.

Wash and dry saucepan and return to heat with the oil. When
moderately hot, add the onion, star anise, cardamom, cinnamon,
and cloves and stir-fry over medium heat for 2 minutes. Add the
garlic and ginger and stir-fry over low-medium heat, 2 minutes.
Add 1 cup water, salt, and sugar. Bring to a boil and simmer
uncovered, 2 minutes.

Put in the pineapple and chili and simmer 2 minutes. Taste and
add more sugar if desired. Serve hot with rice and other dishes.

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