Rice Bean SoupJune 19, 2010
Malaysian Braised Pig TrotterJuly 8, 2010
There is meat curry, vegetable curry and there is also fruit curry. Surprisingly, it may sound strange, it actually tastes wonderfully refreshing and a perfect dish to whip up for Vegetarians friends. Pineapple is quite a common fruit used in curry but with the addition of fellow camaraderie the Starfruit, the texture and taste of the curry is enhanced.
1 small pineapple (cut into bite-size pieces)
2 small star fruits (sliced into star rings, discard seeds)
5 Tbsp cold-pressed coconut oil
5 cardamom seeds
1 star anise
1 cinnamon stick
1 thumb-size ginger
2 cloves garlic
5 bird-eye chilies (seeds removed)
3 large dried chilies (soaked and seeds removed)
2 large fresh red chilies (seeds removed)
5 Tbsp fish curry powder
a little water
4 Tbsp sugar
1 tsp sea salt
- Heat up a wok, drizzle in the coconut oil. Toss in the spices. Stir a while till the aroma of the spices fill the kitchen.
- Add in the blended ingredients into the fragrant spices and lower down the heat. Stir constantly to make sure the ingredients don’t stick in the wok and burn. The ingredients will slowly turn into a darker red thick liquid paste. Add in the curry powder and a little water so that the paste remains a thick liquid paste. Stir until the oil is separated from the paste then add in the sugar.
- Toss in the pineapple and star fruit. Add a small teacup of hot water and let the fruits simmer in the lovely curry. That should take about 15 – 20 minutes or until the fruits are soft and have soaked up part of the curry gravy. Add sea salt to taste. Serves four with white fluffy Basmathi rice.
Note : If the pineapple and starfruit are not very ripe, more sugar can be added to balance up the sourness of the fruits.