Indonesian Pineapple Curry

Ingredients:   
Ripe pineapple, peeled and 1/2 inch pieces    1 large
Oil     2 tablespoons
Cinnamon     1 inch stick
Star anise     2
Lemon grass , outer layer removed and inner layer bruised    1 stalk
Thin coconut milk     3 1/2 cups
Salt     to taste
Turmeric powder     1/4 teaspoon
Black peppercorns, freshly ground     4 to 5
Tamarind pulp     1 tablespoon
Thick coconut milk     1/2 cup
Crisply fried shallots     1 tablespoon

FOR PASTE    
Roasted peanuts     1/4 cup
Shallots, peeled and thinly sliced    4 to 5
Garlic, peeled     2 cloves
Ginger, chopped     1/2 inch piece
Coriander powder     1/2 teaspoon
Brown sugar     1 teaspoon

Method

• Take peanuts in a blender, add shallots, garlic, ginger, coriander powder, brown sugar and a little water and blend it into a smooth paste. 
• Heat oil in a pan, add cinnamon, star anise, lemongrass and the paste and sauté for about three to four minutes. 
• Add the pineapple and thin coconut milk and mix well. Cover and cook it for three to four minutes.
• Add salt, turmeric powder and mix well. 
• Add peppercorns and cover and continue to cook for about seven to eight minutes or until pineapple is tender. 
• Add tamarind pulp and thick coconut milk, stir well and continue to cook for two more minutes. 
• Remove the lemongrass and garnish with crisply fried shallots.
• Serve hot with steamed rice. 

• Note: The shallots have to peeled and sliced thinly, then they have to be stir fried using oil to get crispy fried shallots. Do not burn them as they will taste bitter then.