How to make Pacri Nenas -

Pineapple cubes cooked in coconut milk and fresh indian spices.

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Fusion

Course : Main Course Vegetarian

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For more recipes related to Pacri Nenas checkout Manglorean Pineapple Curry. You can also find more Main Course Vegetarian recipes like Medley Of Vegetables, Potato Makhni Kofte, Bajra Pongal, Five-spice Stir-fry .

Pacri Nenas

Pacri Nenas Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Pacri Nenas Recipe

  • Pineapple 1/2 inch cubes 1 Big

  • Coconut milk 3 tablespoons

  • Shallots chopped 2

  • Coconut milk 3 1/2 cups

  • Black peppercorns 5-6

  • Star anise 2

  • Cinnamon 1 inch sticks 3

  • Cloves 2

  • Nutmeg grated a pinch

  • Lemon grass crushed 1 stalk

  • Galangal sliced 1 inch piece

  • Tamarind pulp 1 tablespoon

  • Coconut milk thick 1/2 cup

  • For paste

  • Whole dry red chilli 5

  • Garlic chopped 2 cloves

  • Shallots chopped 6

  • Fresh turmeric chopped 1/2 inch piece

  • Palm sugar 1/2 teaspoon

Method

Step 1

Grind together whole red chillies, coriander seeds, garlic, roughly chopped shallots, candlenuts, fresh turmeric and palm sugar.

Step 2

Heat two tablespoons of oil in a pan and fry the chopped shallots. Drain and keep aside. In the same oil and sauté the ground paste on medium heat till a nice aroma is given out.

Step 3

Add three and a half cups of medium thick coconut milk and bring to a boil stirring continuously. Add pineapple cubes, peppercorns, star anise, cinnamon, cloves, grated nutmeg, lemon grass, galangal and tamarind juice and simmer till the pineapple pieces are tender.

Step 4

Add thick coconut milk and cook but do let it boil. Garnish with the fried shallots and serve.

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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 www.sanjeevkapoor.com 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.