Pineapple Curry Pineapple cooked in tamarind and coconut milk – Malaysian style. This recipe is from FoodFood TV channel By Sanjeev Kapoor 31 Mar 2017 in Recipes Course New Update Main Ingredients Pineapple, Thick Coconut Milk Cuisine Indian Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Veg Ingredients list for Pineapple Curry 1 medium Pineapple peeled 3 tablespoons Thick Coconut Milk 2 1/2 inch pieces Cinnamon 5 Clove 1/2 Star anise 10-12 Shallot 1/4 cup Roasted peanuts 2 tablespoons Garlic,sliced 1/2 cup Scraped coconut 1/4 tablespoon Turmeric powder 1 large Cucumber,peeled and cubed to taste Salt 2 tablespoons Tamarind pulp 1 cup Thick coconut milk Method Heat oil in a deep non stick pan, add cinnamon, cloves, star anise and shallots and sauté. Crush peanuts. Add garlic to the pan and sauté till browned. Cut pineapple into medium cubes and add to the pan Grind together fresh red chillies and coconut with a little water to a paste. 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. Serve hot. Nutrition Info Calories 1628 Carbohydrates 110 Protein 24.2 Fat 121.1 Other Fiber Iron- 20.8mg #Cinnamon #Clove #Pineapple #Roasted peanuts #Salt #Scraped coconut #Shallot #Star anise #Tamarind pulp #Thick coconut milk #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article