- 1 Fresh pineapple (Canned may be used if chosen)
- 200 ml Coconut milk
- ½ tsp Mustard seeds
- 3 pcs Star anise
- 1 tbsp Dried shrimp, (optional, soaked in water then drained)
- 1 no Large white onion
- 3 clove Garlic
- 1 tbsp Ginger, chopped
- 2 tbsp Madras Curry Powder, diluted with water
- 1 tbsp Brown sugar or palm sugar
- 60 ml Low cholesterol oil
- Seasoning to taste
- Peel the pineapple and slice in to ½ inch thick pieces.
- Grind the onion, garlic, ginger and dried shrimps.
- Heat a thick bottomed pan and sauté the ground ingredients until fragrant.
- Then add the curry powder, star anise and mustard seeds, sauté until fragrant.
- Add about 100ml water; add in the coconut milk and brown sugar.
- After the sugar has dissolved add in the pineapple slices.
- Let them simmer until the sauce thickens.
- Adjust the seasoning before serving.
If you prefer a tangy kick to the sauce, apple cider vinegar can be added before the reducing process. If coconut milk is not desired due to cholesterol issues, you can change it with low fat cream instead. Chef Kasdi has garnished his pineapples with some tiny birds eye chilies and a few small strips of sweet red chilies for color contrast.