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Pajeri Nenas
Pineapple Curry
Pajeri Nenas is a sweet, savory, and slightly tangy Malaysian curry made with pineapple. It features a rich gravy often made with coconut milk, spices, and sometimes kerisik (toasted coconut paste), which adds a nutty depth. This dish is a delightful balance of sweet pineapple and aromatic spices, making it a unique and flavorful accompaniment to rice.
🧂 Ingrediënten
- 1 medium Pineapple, peeled and cut into chunks
- 1 cup Coconut milk
- 3 tbsp Curry powder
- 1 tbsp Kerisik (toasted coconut paste)
- 2 sprigs Curry leaves
- 2 inch piece Ginger, thinly sliced
- 3 Garlic cloves, thinly sliced
- 3 Shallots, thinly sliced
- 1 Cinnamon stick
- 2 Star anise
- 4 Cloves
- 1 tsp (or to taste) Salt
- 1 tsp (or to taste) Sugar
- 3 tbsp Vegetable oil
- 0.5 cup Water
👨🍳 Instructies
- 1
Prepare the pineapple: Peel and cut the pineapple into bite-sized chunks. If the pineapple is very tart, you can parboil the chunks for a few minutes to soften them and reduce tartness, then drain well.
💡 Pro Tips: Using ripe pineapple will result in a sweeter and more flavorful curry. - 2
Make the spice paste: In a small bowl, mix the curry powder with about 1/4 cup of water to form a smooth paste.
💡 Pro Tips: Ensuring the curry powder is made into a paste prevents lumps and allows it to cook evenly. - 3
Sauté aromatics: Heat the vegetable oil in a pot or wok over medium heat. Add the curry leaves, cinnamon stick, star anise, cloves, sliced ginger, garlic, and shallots. Sauté until fragrant and the shallots are softened.
💡 Pro Tips: Frying the whole spices first releases their essential oils and aroma. - 4
Cook the spice paste: Add the curry powder paste to the pot and stir-fry for 2-3 minutes until the oil separates from the paste and it becomes fragrant.
💡 Pro Tips: Cooking the curry paste thoroughly is essential for developing its flavor and removing any raw taste. - 5
Add pineapple and liquids: Add the pineapple chunks to the pot and stir gently to coat them with the spice mixture. Pour in the coconut milk, water, and kerisik. Stir well to combine.
💡 Pro Tips: Kerisik adds a unique nutty flavor and thickens the curry. If unavailable, you can omit it or use toasted desiccated coconut. - 6
Simmer the curry: Bring the curry to a gentle simmer. Season with salt and sugar to taste. Cover and cook for 20-30 minutes, or until the pineapple is tender and the sauce has thickened.
💡 Pro Tips: Simmering allows the flavors to meld and the pineapple to absorb the curry's essence. - 7
Serve hot with steamed white rice.
💡 Pro Tips: Pajeri Nenas is often served as a side dish with rice, dhal, or other main courses.
💡 Pro Tips
- ✓For a spicier version, add some dried chilies or chili paste when sautéing the aromatics.
- ✓If you prefer a thinner gravy, add more water or coconut milk.
- ✓The sweetness of the pineapple can vary; adjust the sugar accordingly.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Some recipes use tamarind paste for a more pronounced sourness.
- Aubergines (eggplant) can be used instead of pineapple for a different variation of Pajeri.