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Pineapple Curry

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Pineapple cooked in tamarind and coconut milk – Malaysian style.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Pineapple Curry

Main Ingredients

Pineapple,peeled, Oil




Main Course-Veg

Level Of Cooking



  • Pineapple,peeled
    1 medium
  • Oil
    3 tablespoons
  • Cinnamon
    2 1/2 inch pieces
  • Clove
  • Star anise
  • Shallot
  • Roasted peanuts
    1/4 cup
  • Garlic,sliced
    2 tablespoons
  • Scraped coconut
    1/2 cup
  • Turmeric powder
    1/4 tablespoon
  • Cucumber,peeled and cubed
    1 large
  • Salt
    to taste
  • Tamarind pulp
    2 tablespoons
  • Thick coconut milk
    1 cup


Step 1

Heat oil in a deep non stick pan, add cinnamon, cloves, star anise and shallots and sauté.

Step 2

Crush peanuts.

Step 3

Add garlic to the pan and sauté till browned.

Step 4

Cut pineapple into medium cubes and add to the pan

Step 5

Grind together fresh red chillies and coconut with a little water to a paste.

Step 6

Add turmeric powder, ground coconut, cucumber and a little water to the pan and mix. Add peanuts and salt and mix well. Add tamarind pulp and thick coconut milk and mix. Cover and cook, on medium heat, for 15 minutes or till both pineapple and cucumber soften and the gravy thickens.

Step 7

Serve hot.

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