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
For more recipes related to Pacri Nenas checkout Manglorean Pineapple Curry. You can also find more Main Course Vegetarian recipes like Chatpate Jeera Aloo Alleppey Vegetable Curry Singhada aur Hare Matar ki Subzi Shahi Paneer
Pacri Nenas Recipe Card
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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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.
