Malay Pineapple Curry Pajri Nenas Food

PACRI NANAS: MALAY PINEAPPLE CURRY (VEGAN)

Steps:

• Cut the pineapple in 1 cm circles, then cut it again in quarters, set aside.
• Thinly slice 4 shallots and 2 garlic cloves, set aside.
• Slice 2 big red chillies and the green chillies, set aside.
• Ground into a fine paste: 3 red chillies, bird's eye chillies, 5 shallots, 2 cloves garlic, cumin, aniseed and turmeric.
• Heat the oil in a cooking pan over medium heat.
• Add sliced garlic, cinnamon, star anise, cloves and cardamom. Fry for another 2 minutes until fragrant.
• Add the spice paste, fry for about 3 minutes until fragrant.
• Add water and coconut milk. Stir well.
• Bring all the ingredients to boil, then reduce the heat to medium low. Simmer the pineapple for about 15 minutes.
• Turn off the heat and transfer the dish to a serving bowl.

MALAY PINEAPPLE CURRY (PAJRI NENAS)

Steps:

• 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.