Pacri Nenas. Indonesian Pineapple Curry With Ground Beef Kofta.

serve 6- 8

For Beef Kofta:

1 pound ground beef

2 tsp minced garlic

1 tbs freshly grated ginger

salt and pepper to taste

For the curry:

1/4 cup minced shallots

1 tbs minced garlic

3 candlenuts, chopped

2 - 3 red jalapeno pepper, seeded - roughly chopped

1 very ripe tomato, roughly chopped

1/4 tsp roasted shrimp paste

1 tbs palm sugar, optional

1 medium size pineapple, peeled and cubed

1 whole star anise

1 stick cinnamon

2 whole cloves

1 lemongrass stalk, white part only - bruised

1 slice (about an inch) fresh galangal

1/2 tsp turmeric powder (if fresh turmeric is available, use about 1/4 inch slice)

freshly grated nutmeg, jus a tad

1 tbs fish sauce

3 cups coconut milk

1 cup or more water (depending how thick you want you curry is)

salt and pepper, to taste

2 tbs vegetable oil

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Mix to combine ground beef, minced garlic, freshly grated ginger, season with salt and pepper. Shape into bite-size meatballs. Arrange neatly on a baking sheet. Bake for 15 minutes, turning them halfway, so they are brown evenly.

meanwhile, make the spice paste. Into a bowl of food processor, add minced shallots, minced garlic, candlenuts, chopped red jalapeno pepper, tomatoes, roasted shrimp paste, and palm sugar if using. Process to make smooth paste, add water if necessary to keep the blade running.

Heat vegetable oil in a large soup pot set over medium heat. Fry whole star anise, cinnamon, cloves, lemongrass, and fresh galangal for a few seconds, just enough to make the oil smell good. Add spice paste, turmeric powder, and a tad of freshly grated nutmeg. Stirring continuously for few more seconds until fragrant. Pour in half of the coconut milk, and water, add pineapple chunks, and fish sauce. Stir to mix, then turn the heat to medium low, simmer for about 5 minutes. Now,  add kofta, continue to simmer for another 5 minutes. Lastly add the remaining coconut milk, bring back to a low simmer so that the milk won't break a part, about 2 to 3 more minutes. Taste and adjust seasoning as needed. Serve with plain steam rice.