23 January, 2015
Pineapple Curry Sauce
Pineapple Curry Sauce
Author: Alan Simmons
Ingredients
- 2 X 450g slighlty underipe pineapples
- 1 tablespoon peeled chopped freash ginger
- 5 garlic cloves
- ¾ cup chopped onion
- 1 sliced green pepper
- salt to taste
- 1½ teaspoon pepper
- ¼ teaspoon tumeric
- 2 tablespoons vegetable oil
- ½ cup thinly sliced onion
- 5cm piece of cinnamon stick
- ¼ crushed cardmon seed
- 3-4 curry leaves or 1 bay leaf
- ½ cup honey
- ¼ cup raisins
- 2 tablespoons plain flour
- 1 cup coconut milk
- 1 tablespoon rosewater
- 1 tablespoon Spirulina
Instructions
- Twist leaves from an slightly under ripe pineapple, peel, core and cut pineapple into cubes.
- In a blender or food processor grind ginger, garlic, chopped onion, sliced pepper, salt, pepper and turmeric.
- Heat oil in saucepan over moderate heat until it's hot.
- Add sliced onion, cinnamon and curry leaves (or bay leaf)- saute the mixture until onion is golden.
- Stir in pineapple and ginger/garlic mixture, reduce heat to low and cook for 20 minutes, or until the liquid has evaporated.
- Stir in honey and raisins and cook, stirring constantly until honey is absorbed.
- In a small bowl mix flour with the coconut milk and pour onto pineapple mixture.
- Simmer the mixture, stirring occasionally for 15 minutes.
- Remove pan from heat and stir in the rosewater and Spirulina.