INEAPPLE CURRY INGREDIENTS

• 1 can (19 oz) Pineapple tit-bits (drained: keep the drained juice separately) or 1 small pineapple cut into bite size pieces.
• 1 small onion sliced
• 1-2 hot green peppers sliced
• 1 tsp. Maldive fish pieces
• 1-2 tsp. raw curry powder
• 1/4 turmeric
• 1/2 tsp. ground black mustard
• 1-2 inch piece cinnamon
• few curry leaves and rampe
• 2 large cloves of garlic and 1/2 ginger root crushed
• 1/4 cup coconut milk (or fresh milk)
• 2-3 tbs. vegetable oil 1-2 tbs. sugar (adjust according to taste and the pineapple used)
• Salt to taste

• Heat oil in saucepan.
• Add crushed ginger & garlic, curry leaves, rampe, cinnamon, sliced onions and green peppers.
• Keep mixing the ingredients until the onions are soft.
• Add salt, turmeric, raw curry powder, ground mustard and Maldive fish.
• Mix all the ingredients well and add pineapple pieces.
• Keep mixing the pineapple pieces until well coated with the spices.
• Reduce heat and allow to simmer for few minutes.
• If using canned pineapple add 1/2 of the drained juice.
• Allow to simmer for few more minutes longer.
• Add the sugar, mix well and adjust salt.
• Taste and if necessary add a little lime juice (depends on the pineapple used).
• Add 1/4 cup coconut milk (or fresh milk).
• Let simmer for a little while and take off heat.

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