How to make Pineapple Curry Coastal Style -

Pineapple cooked with tomatoes and a coconut masala

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Medium pineapple, Fresh coconut (ताज़ा नारियल)

Cuisine : South Indian

Course : Main Course Vegetarian

Pineapple Curry Coastal Style

Pineapple Curry Coastal Style Recipe Card


India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 3.30-4 hour

Cook time : 6-10 minutes

Serve :

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Pineapple Curry Coastal Style Recipe

  • Medium pineapple peeled, cored and cut into 1 inch cubes 1/2

  • Fresh coconut scraped 1/2 cup

  • Dried red chillies 6-7

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Tamarind pulp 1 tablespoon

  • Asafoetida (hing) a pinch

  • Medium tomatoes 2

  • Tata Sampann Garam Masala Powder 1/2 teaspoon

  • Coconut oil 2 teaspoons


Step 1

Blend coconut, red chillies, turmeric powder, salt and tamarind pulp with sufficient water to a fine paste. Add asafoetida and blend again.

Step 2

Quarter the tomatoes.

Step 3

Heat a non-stick pan, add pineapple and tomatoes and mix well.

Step 4

Add the ground paste and mix well. Add Tata Sampann Garam Masala Powder and mix well.

Step 5

Add salt and mix well. Add coconut oil, mix and bring the mixture to a boil. Remove from heat and set aside for 3-4 hours.

Step 6

Serve at room temperature.

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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.