Pineapple curry

Inspired by Audra Morrice's visit to the Sarawak town of Bario, this curry is a sweet-spicy delight, marrying fresh pineapple with garlic, ginger, chilli and more.

Pineapple curry. Credit: Audra's Eat, Roam, Relish

• serves

  2-4

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• Oil of choice, for cooking
• 3 cloves garlic, finely chopped
• Knob of ginger, peeled, finely chopped
• 1 onion, peeled, halved, finely sliced
• 3-4 birds eye chillies (or 1 large chilli for milder finish), de-seeded and chopped
• 1 large ripe sweet pineapple, skin and eyes removed, cut into bite-sized chunks
• 2 tbsp good quality curry powder (plus extra to taste)
• ½ tsp freshly cracked black pepper
• 1 ginger torch bud, halved, finely sliced
• 2 turmeric leaves, finely sliced
• ½ tsp salt, or to taste
• Steamed rice, to serve

Instructions

1. In a medium saucepan, add 2 tablespoons of oil and place over medium-high heat. Add the garlic, ginger, onion and chilli and saute until fragrant and lightly coloured.
2. Toss in the pineapple chunks. Add the curry powder and black pepper. Toss to coat the pineapples and allow to caramelise, then lower the heat, cover and cook for another 5 minutes. If the mixture is a little dry, add a little water, a tablespoon at a time to keep it moist.
3. Once the pineapple softens a little, toss in the ginger torch and turmeric leaves. Taste then add salt as needed and cook for a further 5 minutes. Serve with steamed rice.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.