Pineapple Curry

Pineapple cooked in tamarind and coconut milk – Malaysian style. This recipe is from FoodFood TV channel

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Pineapple Curry
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


  1. Heat oil in a deep non stick pan, add cinnamon, cloves, star anise and shallots and sauté.
  2. Crush peanuts.
  3. Add garlic to the pan and sauté till browned.
  4. Cut pineapple into medium cubes and add to the pan
  5. Grind together fresh red chillies and coconut with a little water to a paste.
  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.
  7. Serve hot.

Nutrition Info

Calories 1628
Carbohydrates 110
Protein 24.2
Fat 121.1
Other Fiber Iron- 20.8mg