Sardine with Pineapple in Coconut Milk

Ingredients:

1 can (425g) sardines

grind to a smooth paste:
10 dried chillies, soak to soften
1 clove garlic
1 pc ginger, size of almond
big onion
1cm cube fresh turmeric

1 stalk lemon grass, bruise
½ small pineapple, cut into small wedges
230g grated coconut, add 1½ cups water and extract equal amount of milk
salt to taste
5 tbsp oil


Method:

Heat oil, add ground ingredients and lemon grass 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.