I love curry of all kinds: Indian, Thai, red, green, yellow, seafood, veggies, meat- I don’t discriminate.  That’s why when I stumbled on this recipe for an Indonesian curry I was intrigued.  This recipe is also from the The Complete Asian Cookbook, but it is much simpler to prepare than my previous adventure in Indonesian cooking (tahu goreng kacang).  Just shove a bunch of spices, pineapple, and coconut milk in a pot and 15 minutes later you’re good to go!  Overall, the curry was mild and could have used more spiciness.  Perhaps if I made it again I would add a fresh chili pepper instead of the dried chili powder.   One preparation note: to bruise the cardamom pods, place them on a hard surface and hit them with the flat side of the knife.  Hit them hard enough to crack the surface of the pod, but not hard enough so that the seeds fall out.  

Pacari (Pineapple Curry)

Ingredients   Cost
1 small pineapple   $2.99
1 T. oil     pantry
1 small onion, finely chopped $0.15
1 large garlic clove, minced $0.05
small cinnamon stick pantry
3 whole cloves   pantry
3 cardamom pods, bruised pantry
3 tsp. ground coriander pantry
1 1/2 tsp. ground cumin pantry
1/2 tsp. chili powder pantry
1 tsp. salt     pantry
1 c. coconut milk   $1.50
1 tsp. palm sugar   pantry
Rice for accompaniment $0.84
    Total cost (4 servings) $5.53
    Cost per serving $1.38

Peel pineapple and cut into 1-inch chunks.  Heat the oil in a saucepan and sauté onion, garlic, and whole spices over medium heat, stirring frequently, until onion is soft.  Add coriander, cumin, chili powder, and salt and stir for a few minutes until spices are browned.  Add pineapple and stir well to coat with the spice mixture.  Add coconut milk and sugar and bring to a simmer, stirring constantly.  Simmer for 3-4 minutes, until pineapple is just tender.