Pacri Nanas: Malay Pineapple Curry (Vegan)
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.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Cut the pineapple in 1 cm circles, then cut it again in quarters, set aside.
- 2
Thinly slice 4 shallots and 2 garlic cloves, set aside.
- 3
Slice 2 big red chillies and the green chillies, set aside.
- 4
Ground into a fine paste: 3 red chillies, bird’s eye chillies, 5 shallots, 2 cloves garlic, cumin, aniseed and turmeric.
- 5
Heat the oil in a cooking pan over medium heat.
- 6
Sautee the sliced shallots for about 2 minutes until fragrant.
- 7
Add sliced garlic, cinnamon, star anise, cloves and cardamom. Fry for another 2 minutes until fragrant.
- 8
Add the spice paste, fry for about 3 minutes until fragrant.
- 9
Add water and coconut milk. Stir well.
- 10
Add the pineapple, salt and sugar.
- 11
Bring all the ingredients to boil, then reduce the heat to medium low. Simmer the pineapple for about 15 minutes.
- 12
Add the sliced green and red chillies, cook for another 5 minutes.
- 13
Turn off the heat and transfer the dish to a serving bowl.