Prep 20 mins
Cook 30 mins
This is one of my favourite cuisine. It taste delicious due to sweet and sour pineapple flavour and curry mixture. Serve on a bed of hot plain rice, malay style fried fish or chicken, salted fried fish or hard boiled salted egg and SAMBAL BELACAN .
- 1⁄2 medium ripe pineapple, peeled quartered and sliced into 1cm thickness
- 3 -4 tablespoons chicken curry powder, mixed with
- 1⁄2 cup water
- 3 small onions, crushed
- 2 garlic cloves, crushed
- 2 cm ginger, crushed
- 10 curry leaves
- 1⁄4 cup dried shrimp
- 1 cinnamon stick
- 1 star anise
- 3 cloves
- 1 cup coconut milk
- 3 tablespoons coconut paste (fry grated coconut without oil till brown and blend or pounded while it still hot)
- 1 cup water
- 1⁄2 cup cooking oil
- 3 tablespoons sugar
- Heat oil in deep saucepan an fry crushed ingredients, cinnamon, star anise, cloves and curry leave till fragrant.
- Add curry paste and dried shrimp and continue frying for few min, add water if too thick.
- Add pineapple and 1 cup of water. Bring to boil and cook till pineapple tender, about 10 minute.
- Add coconut milk, coconut paste, salt and sugar and cook for another 5 min till sauce thick. Add more water if prefer thin sauce.
Really like this recipe. Although I left out the sugar as I thought it would be too sweet and added a spoon of peanut butter and a chopped fresh chili. So in the end it was more of a satay sauce.
Another keeper from my adopted chef! I never knew that pineapple and curry powder go together so well! It was a little sweet, maybe I'll add some chilis next time. It was surprisingly easy to prepare, a nice weeknight dinner.Had this with plain rice and fried fish. Even picky husband did like it, much to my surprise!