Pineapple Curry Recipe

Ingredients :
1 1 teaspoon 1 teaspoon 1 teaspoon 1/2 teaspoon 2 tablespoons 2 2 teaspoons 4 1 cup 1 teaspoon 1 tablespoon	Medium pineapple cardamom seeds Coriander seeds Cumin seeds Whole cloves Cooking oil Spring onion, cut in 2 cm pieces Grated fresh ginger Candlenuts, roughly chopped Water Sambal oelek Chopped fresh mint
Method : Peel and halve the pineapple, remove the core, and cut the pineapple into 2 cm chunks. Grind the cardamom seeds, coriander seeds, cumin seeds and cloves in a mortar and pestle. Heat the oil in a medium pan; add the spring onion, ginger, candlenuts and spice mixture, and stir-fry over low heat for 3 minutes. Add the water, sambal oelek, mint and pineapple and bring to the boil. Reduce the heat to low, cover and simmer for 10 minutes, or until the pineapple is tender but still holding its shape. Serve as an accompaniment. Note : If the pineapple is a little tart, add 1 to 2 teaspoons sugar. A 450g can of drained pineapple pieces can be used instead of fresh pineapple.