Sardines with pineapple in coconut milk

Pineapple Sardine

Method:

Heat oil, add ground ingredients and serai and fry till fragrant. Add pineapple, coconut milk and salt and bring to the boil, stirring now and then. When boiling, add sardines and leave to cook for 5 minutes.

Ingredients:

  • 1 can local sardines (15 oz or 425 g)

Grind to a smooth paste:

  • 10 dried chillies – soak to soften
  • 1 clove garlic
  • 1 piece ginger – size of almond
  • 1 big onion
  • 1 cm (1/2 in) cube fresh turmeric
  • 1 stalk lemon grass (serai) – bruise
  • 1/2 small pineapple – cut into small wedges
  • 230 g (6 tah) grated coconut- add 1/2 cups water and extract equal amount of milk
  • salt to taste
  • 5 tbsp oil