👨‍🍳 Instructions

1. 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.

   💡 Tip: Using ripe pineapple will result in a sweeter and more flavorful curry.
2. 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.

   💡 Tip: Ensuring the curry powder is made into a paste prevents lumps and allows it to cook evenly.
3. 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.

   💡 Tip: Frying the whole spices first releases their essential oils and aroma.
4. 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.

   💡 Tip: Cooking the curry paste thoroughly is essential for developing its flavor and removing any raw taste.
5. 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.

   💡 Tip: Kerisik adds a unique nutty flavor and thickens the curry. If unavailable, you can omit it or use toasted desiccated coconut.
6. 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.

   💡 Tip: Simmering allows the flavors to meld and the pineapple to absorb the curry's essence.
7. 7

   Serve hot with steamed white rice.

   💡 Tip: Pajeri Nenas is often served as a side dish with rice, dhal, or other main courses.