Pineapple Curry

My lovely mother is Malaysian so I feel very lucky to have grown up with asian flavours in our house as a child. Malaysia is such a wonderful country and food is a huge part of its culture. Everything is celebrated with food. Malaysia is influenced by a lot of its history when a lot of other countries came and settled and then left again, but they left a lot of flavours in the country. They have a lot of Thai, Chinese, Indonesian, and Indian influence in food. Makan stalls (street food) are everywhere in Malaysia and if you are lucky enough to experience this wonderful country you will see how diverse everything is, everything is different and generally it all tastes so good.

I am a big fan of most Malaysian dishes, and what I love about it is that the dishes can be really healthy and extremely tasty. If they aren’t healthy I want to take this on and make them healthy so I can still enjoy it all without the guilt.

I love curries and so do my family and friends. I wanted to make a vegetarian curry but without the sweet potato, so I used  fruit.

I remember in Malaysia they made a truly scrumptious coconut pineapple curry. All I can tell you from this is that it is divine.

You will not miss the meat in this one trust me. It is a real winner!

The flavours will just burst out of you and if you are cooking for a crowd they will just fall in love. Who knows you might all be converted into vegetarians or maybe not! I still love my chicken curries!

Recipe:

  • 1⁄2 medium ripe organic pineapple, peeled quartered and sliced into 1cm thickness
  • 1⁄2 cup  water
  • 3 small  onions, sliced
  • 2 garlic cloves, crushed
  • 2 cm  ginger, crushed
  • 1 tsp of turmeric powder
  • 1 tsp of fish sauce
  • 1 tsp of shrimp paste
  • Add fish stock
  • 10 curry leaves
  • 4 / 5 cardomon pods
  • 1 star anise
  • 1/4 of the a pack of coconut cream
  • 3 tablespoons coconut paste (fry grated coconut without oil till brown and blend or pounded while it still hot)
  • 1 cup  water
  • 2 tbsps coconut oil
  • salt
  • 3 tablespoons of coconut sugar or palm sugar

Method:

  1. Heat oil in deep saucepan an fry crushed ingredients, cinnamon, star anise, cardamon pods and curry leave till fragrant, add onions and garlic and ginger.
  2. Add turmeric paste (mix with a small amount of water beforehand) and dried shrimp paste, add fish sauce, add fish stock 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 cream, coconut paste, salt and sugar and cook for another 5 min till sauce thick. Add more water if prefer thin sauce.
  5. Serve with basmati rice, wholegrain for a healthier version!

Enjoy