This Pineapple Curry is another way to enjoy the tangy sweetness of pineapples mellowed in coconut milk. Makes a lovely and appetizing side dish.
It is not uncommon for fruits to wind up in the pot and pineapple is one of them. This versatile fruit is delicious eaten fresh and it is equally delicious in sweet or savory dishes. In Southeast Asia, it is often used in curries like this Pineapple Salmon Curry or as a garnish in Asam Laksa. Here the pineapple plays only a “supporting” role.
In today’s Pineapple Curry, the main ingredient is the pineapple itself. It is often referred to as Pajeri Nenas in Malaysia. However, there are two versions of pajeri nenas. One is cooked with coconut milk and the other is more like a acar or salsa. So as not to get into the fray, I have decided to simply name my dish Pineapple Curry.
In my simplified version of this tasty side dish, I used shallots, garlic, ginger, and curry powder to make a spice paste. Cinnamon stick, whole cloves, and star anise provide additional fragrance and flavor. It takes only about 40 minutes to prepare this dish from start to finish. You want to cook the pineapples until they are tender but not mushy. The pineapples should remain in slices when served and the gravy thick.
At this time of the year, our pineapples are pretty sweet and so I did not add any sugar. If you are using a pineapple that is not quite ripe, you may want to add a little bit of sugar to balance off the tartness.
- 6 shallots
- 3 cloves garlic
- 1 inch ginger (30g)
- 2 tbsp water
- 3 tbsp curry powder
- 2 tbsp vegetable oil
- 1 cinnamon stick
- 6 cloves
- 1 star anise
- 1 cup coconut milk (240ml)
- Salt to taste
- 1 pineapple (cut into ¼ inch thick semi circle slices)
- 1 red chili (seeded and cut into a floret)
- Mint leaves to garnish
- Blend shallots, garlics and ginger with 2 tablespoons water. Remove, pour into a small bowl. Mix with curry powder to form a paste.
- In a medium sized pot, heat vegetable oil. Add curry paste, cinnamon stick, cloves, and star anise. Stir fry or approximately 7 minutes or until fragrant.
- Pour in coconut milk. Cover and bring to a boil.
- Remove the lid. Add salt, pineapple slices, and red chili. Cover and bring it back up to a boil.
- Remove lid and do a taste test. Add more salt if necessary. Cover, reduce heat, and continue to cook for 15 minutes or until pineapple slices are tender. Turn off stove.
- Garnish with mint leaves and serve warm.
This side dish is especially tasty served with Nasi Biryani and Beef Rendang. Do give it a try.
Leave a Reply