Pineapple Curry

Remove the skin from the pineapple and cut in half, remove the hard center and cut the flesh into 2 cm pieces.

Crush cardamom, coriander and cumin seeds with cloves in a mortar.

Heat oil in a medium saucepan and stir-fry kemiri nuts, ginger, scallions, and herb mixture over low heat for 3 min.

Pour in water, add sambal oelek, mint, and pineapple chunks and bring to a boil briefly. Simmer on low heat with the lid on for 10 min until the pineapple chunks are soft but not yet falling apart. Offer the curry as a side dish.

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