• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 400g pineapple, peeled and cubed
  • 1 green chilli
  • 5 bird´s eye chillies
  • 3 tbsp oil
  • 2 stalks curry leaves
  • 4 dried chillies, cut into sections
  • 1/8 tsp mustard seeds
  • 100ml coconut milk
  • 50ml evaporated milk
  • Marinade (A) - combined
  • 1/8 tsp turmeric powder
  • 1 tsp mustard powder
  • 2 tbsp sugar
  • ¼ tsp salt


  1. Put marinade ingredients (A) and pineapple in a mixing bowl. Toss to combine then set aside for 10-15 minutes.
  2. Blend green chilli and bird's eye chillies in a food processor with a little water until fine. Heat oil in a wok and fry mustard seeds until they start to pop. Add curry leaves and dried chillies. Stir to release the fragrance. Add the blended chilli paste. Stir-fry briskly.
  3. Add pineapple and pour in coconut milk. Cook for about 5 minutes until the pineapple is as tender as you like. Add evaporated milk and stir well to mix.

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