serves 6
ingredients
2 tablespoons groundnut oil
1 red onion, sliced
2 garlic cloves, crushed
2 whole cloves, bruised
5cm/2in cinnamon stick
1⁄4 teaspoon ground cardamom
1⁄2 teaspoon ground turmeric
2 teaspoons ground cumin
1 tablespoon ground coriander
1 large fresh red chilli, deseeded
and sliced
1⁄2 teaspoon salt
1 ripe pineapple, peeled, cored and
cut into 2.5cm/1in chunks
75g/3oz creamed coconut,
dissolved in 250ml/9fl oz
boiling water
• Heat the oil in a flameproof casserole dish, add the onion, garlic, cloves
and cinnamon stick, and sauté over a gentle heat, stirring frequently, for
about 5 minutes until softened.
• Add the ground cardamom, turmeric, cumin, coriander, chilli and salt to
the pan, and sauté for a further 2 minutes. Add the pineapple chunks
and stir well to coat them evenly in the spice mixture.
• Stir in the coconut milk, stir to mix and bring to the boil. Reduce the heat
and cook the curry very gently, stirring frequently, for 2–3 minutes until
the pineapple is tender but not mushy and the sauce is very thick. Taste
and adjust the seasoning if necessary, and serve immediately.
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