Sweet and Sour Pineapple Recipe
 This
may sound like a Chinese recipe, but it is a traditional Bengali dish
known as tok. The predominant flavor is ginger, and the pieces of golden
pineapple, dotted with plump, juicy raisins have plenty of visual appeal
with a taste to match. It is equally delicious if made with mangoes
instead of the pineapple. Serve as a side dish or digestive.
Ingredients: (Serves 4)
800 g/1¾ lb pineapple rings or chunks in
natural juice
15 ml/1 tablespoon vegetable oil
2.5 ml/½ teaspoon black mustard seeds
2.5 ml/½ teaspoon cumin seeds
2.5 ml/½ teaspoon onion seeds
10 ml/2 teaspoon grated fresh root ginger
5 ml/1 teaspoon crushed dried chilies
50 g/2 oz seedless raisins
125 g/4 oz granulated sugar
7.5 ml/1½ teaspoon salt
Method:
Drain the pineapple in a strainer (sieve)
and reserve the juice. Chop the pineapple rings or chunks finely (you
should have approximately 500 g/1¼ lb).
Heat the vegetable oil in a wok, karahi or
large pan over a medium heat and immediately add the mustard seeds. As
soon as they pop, add the cumin seeds then the onion seeds. Add the
ginger and chilies and stir-fry the spices briskly for 30 seconds until
they release their flavors.
Add the pineapple, raisins, sugar and salt.
Add 300 ml/½ pint/1¼ cups of the juice (make up with cold water if
necessary) and add to the pineapple.
Bring the mixture to the boil, reduce the
heat to medium and cook, uncovered, for 20-25 minutes.
Happy Cooking,
Carol |
