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2 or 4
as a sideEasy
By Eleanor Ford
Published 2022
This celebratory Malaysian dish is notable for its quantity of fragrant spices: cumin, coriander, turmeric and ginger provide supporting base notes, on top of which sweetly sing the sopranos: cinnamon, cardamom, cloves, fennel and star anise. The recipe starts with making a coconut paste called kerisik, toasted buff brown to bring a nutty, caramelised richness. I like the silky savouriness of aubergine, a gentle foil for the strident spicing, but wedges of pineapple could be used in its pla