Pineapple, Ginger and Tofu Curry

My husband is excellent when it comes to eating his vegetables, but when it comes to eating fresh fruit he is a bit lazy.  The one time he'll tuck into a bowl of fruit is when its chopped up into little pieces and given to him as a fruit salad. Well no jewelled fruit or berry studded salad here.  Instead I present you with a savoury pineapple dish coated in thick, spicy coconut cream.

Pineapples are not widely used in Indonesian cooking, however this recipe is adapted and inspired by a dish from the city of Palebang in South Sumatra.

I have to admit, I would never had thought of combining these ingredients together, but I was encouraged by the recipe suggestion.  The curry was enjoyable, both sweet and savoury.  The taste reminded us both of Peshwari Naan bread; a South Asian sweet bread that is often served with spicy dishes.  I also found the surprise ginger hit wonderful against the juicy bursts of the pineapple chunks.

The tofu is optional, added namely for bulk and texture.  This curry is best eaten on the day.  If you leave it overnight, the flavours intensify and it become overly sweet, and this is meant to be a savoury curry, not a dessert.  I served it simply with plain boiled Basmati rice.

Pineapple and Tofu Curry
Serves 4
Ingredients
Optional: 300g firm tofu
1 pineapple, peeled and chopped into medium-sized cubes
2 tablespoons vegetable oil
2 - 3 shallots, peeled and finely sliced
3 cloves garlic, crushed
2½ inch ginger, peeled and thinly sliced
1 tablespoon coriander seeds, roasted and ground
2 tablespoons vegetable oil
2 – 3 teaspoons red chilli flakes
150g block coconut cream
½ pint water
Coriander or mint leaves for garnish
Salt and black pepper to taste.
Optional: Lime wedge for serving
Method
Heat the oil in a wide pan and add the shallots and garlic. Saute for around 2-3 minutes until soft and add the chilli flakes, coriander, ginger and saute for another 3 minutes. Add water, coconut milk and pineapple. Bring to the boil and then turn the heat to medium-low. Add tofu if using, then cover. Cook for 6-8 minutes. Stir in the coriander and season with salt and black pepper to taste.  Serve with plain boiled rice topped with a lime wedge. Recipe adapted from here.