娘惹咖哩黄梨 Pajelis Ong Lai

材料A ：
红辣椒3-4条、辣椒干2条（浸泡）、
小葱头120克、蒜1-2瓣、
黄姜10克、姜4克
材料B
黄梨½粒（切片）、芫荽籽粉2大匙、
丁香2颗、八角1朵、肉桂1公分、
Talipu印度香料混合1茶匙（组合有芥菜籽、
葫芦巴籽、小茴香）、
椰丝1大匙、食用油4大匙、
浓椰浆150毫升、水100毫升
调味料
海盐¼茶匙、糖½茶匙
做法
1.把材料A清理干净用搅拌机打成香料泥。(图1)
2.把锅烧热放入油，爆香香料泥，加入材料B焖10分
钟，调味即可上桌。(图3-5)

Ingredient A :
3-4 red chilies, 2 dried chilies (soaked),
120g shallots, 1-2 cloves garlic,
10g turmeric, 4g ginger
Ingredient B
½ pineapple (sliced), 2 tbsp coriander powder,
2 cloves, 1 star anise, 1cm cinnamon,
1 tsp Talipu Indian mixed herbs (mixture of mustard
seeds, fenugreek , cumin),
1 tbsp Kerisik, 4 tbsp cooking oil,
150ml thick coconut milk, 100ml water
Seasoning
¼ tsp sea salt, ½ tsp sugar
Method
1. Peel and clean up ingredient A and
blended into spice puree. (pic 1)
2. Heat oil in the pot, saute spice puree
until fragrance, add in ingredient B
and simmer for 10 minutes, season
to taste and serve. (pic 3-5)