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

6 serv.

medium ripe pineapple↗1⁄2
peeled quartered and sliced into 1cm thickness
chicken curry powder↗3 -4 tablespoons
mixed with
water↗1⁄2 cup
small onions↗3
crushed
garlic cloves↗2
crushed
ginger2 cm
crushed
curry leaves↗10
dried shrimp↗1⁄4 cup
cinnamon stick↗1
star anise1
cloves↗3
coconut milk↗1 cup
coconut paste3 tablespoons
(fry grated coconut without oil till brown and blend or pounded while it still hot)
water↗1 cup
cooking oil1⁄2 cup
salt↗
tablespoons sugar↗3

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App