How to make Indonesian Pineapple Curry -

Indonesian style pineapple curry.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Pineapple (पाइनेपल/अनानास), Coconut milk (नारियल का दूध)

Cuisine : Indonesian

Course : Main Course Vegetarian

For more recipes related to Indonesian Pineapple Curry checkout Manglorean Pineapple Curry, Pineapple Curry, Sweet and Sour Fruits and Vegetables, Ananas Menaskai . You can also find more Main Course Vegetarian recipes like Soya Granule Lasagne Bathue Ki Subzi Saijan Phalli Tadkewali Vegetable Dhansaak

Indonesian Pineapple Curry

Indonesian Pineapple Curry Recipe Card


Indonesian cuisine is one of the most flavourful, exciting and colourful cuisines in the world.  It is also diverse mainly because Indonesia is world’s largest archipelago composed as it is of approximately 6,000 populated islands.  It has more than 300 ethnic groups with that many cuisines. 
The variety in Indonesian cuisine is thanks to different influences. Like for example Sumatran cuisine has Middle Eastern and Indian influences whereas Javanese cuisine is mostly indigenous with a bit of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. 

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Indonesian Pineapple Curry Recipe

  • Pineapple peeled and 1/2 inch pieces 1 large

  • Coconut milk

  • Oil 2 tablespoons

  • Cinnamon 1 inch stick

  • Star anise 2

  • Lemon grass outer layer removed and inner layer bruised 1 stalk

  • Thin coconut milk 3 1/2 cups

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Black peppercorns freshly ground 4-5

  • Tamarind pulp 1 tablespoon

  • Thick coconut milk 1/2 cup

  • Crisply fried shallots 1 tablespoon

  • For paste

  • Roasted peanuts 1/4 cup

  • Shallots peeled and thinly sliced 4-5

  • Garlic peeled 2 cloves

  • Ginger chopped 1/2 inch piece

  • Coriander powder 1/2 teaspoon

  • Brown sugar 1 teaspoon


Step 1

Take peanuts in a blender, add shallots, garlic, ginger, coriander powder, brown sugar and a little water and blend it into a smooth paste.

Step 2

Heat oil in a pan, add cinnamon, star anise, lemongrass and the paste and sauté for about three to four minutes. Add the pineapple and thin coconut milk and mix well.

Step 3

Cover and cook it for three to four minutes. Add salt, turmeric powder and mix well. Add peppercorns and cover and continue to cook for about seven to eight minutes or until pineapple is tender. Add tamarind pulp and thick coconut milk, stir well and cont

Step 4

Remove the lemongrass and garnish with crisply fried shallots.

Step 5

Serve hot with steamed rice.

Step 6

Note: The shallots have to peeled and sliced thinly, then they have to be stir fried using oil to get crispy fried shallots. Do not burn them as they will taste bitter then.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.