Description
Pacri nanas is a light, refreshing pineapple curry, and is a dish influenced by Middle Eastern cuisine. Aromatic spices like cloves are mixed with light coconut milk and some chillies.
Ingredients
Scale
- 1 medium pineapple, peel and remove the eyes
- 10 shallots, peeled
- 4 cloves garlic, peeled
- 2 big green chillies
- 5 red chillies
- 3 Bird’s eye chillies (optional)
- 0.5 tsp cumin
- 0.5 tsp aniseed
- 3 cm turmeric, peeled, chopped
- 5 cm cinnamon
- 2 star anises
- 4 cloves
- 3 cardamoms
- Salt to taste
- 1 tsp sugar
- 500 ml thin coconut milk (can be substituted with 400 ml water and 100 ml instant coconut milk)
- 3 tbsp cooking oil
Instructions
- Cut the pineapple in 1 cm circles, then cut it again in quarters, set aside.
- Thinly slice 4 shallots and 2 garlic cloves, set aside.
- Slice 2 big red chillies and the green chillies, set aside.
- Ground into a fine paste: 3 red chillies, bird’s eye chillies, 5 shallots, 2 cloves garlic, cumin, aniseed and turmeric.
- Heat the oil in a cooking pan over medium heat.
- Sautee the sliced shallots for about 2 minutes until fragrant.
- Add sliced garlic, cinnamon, star anise, cloves and cardamom. Fry for another 2 minutes until fragrant.
- Add the spice paste, fry for about 3 minutes until fragrant.
- Add water and coconut milk. Stir well.
- Add the pineapple, salt and sugar.
- Bring all the ingredients to boil, then reduce the heat to medium low. Simmer the pineapple for about 15 minutes.
- Add the sliced green and red chillies, cook for another 5 minutes.
- Turn off the heat and transfer the dish to a serving bowl.
Notes
- If preferred, coconut milk can be omitted from the recipe. It will make the dish lighter and not creamy.
- The dish is both great served with rice or on its own.
Keywords: Vegan, common ingredients, healthy