Stewed Pineapple with Coconut and Indonesian Spices

Name: Stewed Pineapple with Coconut and Indonesian Spices (Gulai Nanas)
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves 4 to 6
Cuisine: Indonesian
Ingredients: 3½ cups (875 ml) thin coconut milk; 1 tablespoon Crispy Fried Shallots; 1 teaspoon shaved palm sugar or dark brown sugar; 2 cloves garlic, peeled; 2 tablespoons oil; 1 cinnamon stick; 3–4 dried red chilies, cut into lengths and soaked to soften; 6 shallots, peeled; ¼ teaspoon ground nutmeg; 1 in (2½ cm) fresh galangal, peeled and sliced; 1 tablespoon tamarind juice; 1 large ripe pineapple (2 lbs/1 kg); 1 teaspoon coriander seeds or ½ teaspoon ground coriander; 2 candlenuts, roughly chopped; ½ cup (125 ml) thick coconut milk; ½ teaspoon salt; ½ in (1 cm) fresh turmeric, peeled and sliced, or ½ teaspoon ground turmeric; 2 star anise pods; 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised; ¼ teaspoon freshly ground black pepper

Gulai Nanas

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
1 hr 10

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

Ingredients

1 large ripe pineapple (2 lbs/1 kg)
2 tablespoons

Asia
Indonesia
Stew
Gluten-free
Vegan
South East Asia

Method

Prepare the Crispy Fried Shallots by following the recipe.
Peel and core the pineapple and slice it into bite-sized chunks. Set aside.
Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning.
Heat the oi