Malay Pineapple Curry (Pajri Nenas) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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 . Ingredients:
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 |
salt |
3 tablespoons sugar |
Directions:
1. Heat oil in deep saucepan an fry crushed ingredients, cinnamon, star anise, cloves and curry leave till fragrant.
2. Add curry paste and dried shrimp and continue frying for few min, add water if too thick.
3. Add pineapple and 1 cup of water. Bring to boil and cook till pineapple tender, about 10 minute.
4. Add coconut milk, coconut paste, salt and sugar and cook for another 5 min till sauce thick. Add more water if prefer thin sauce.
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