This recipe is based on a local fruit, namely pineapple. It is one of the very familiar village cuisine and loved by local people because of its sweet taste and creamy gravy.
Nutrition Value in 1 Serving
|3 tbsp||Cooking oil|
|2 stems||Curry leaves|
|1 pc||Cinnamon sticks|
|3 pcs||Cardamom pods|
|2 pcs||Star anise|
|2 tsp||Dried prawn, soaked and minced|
|2 tbsp||Fish curry powder, mix with some water|
|400 g||Pineapple, sliced|
|1/4 cup||Coconut milk|
|2 tbsp||Coconut paste (kerisik)|
|1 1/8 tsp||AJI-NO-MOTO|
|50 g||Green chili, cut lengthwise|
|50 g||Red chili, lengthwise|
Ingredient B: blend well
|3 - 4 cloves||Garlic|
- Heat the cooking oil in a pan, add in the curry leaves, cinnamon stick, cardamom pods, cloves and star anise, once fragrant, add in dried prawn and blended ingredients. Stir until brown.
- Add in the curry powder paste, stir until the oil rise.
- Add in water and pineapple. Simmer until pineapple softens and the water reduced.
- Add in the coconut milk and continuously stir to avoid the coconut milk from scalding. Once the gravy thickens, add in the coconut paste and season to taste.
- Lastly add in the red and green chili.
With the application of AJI-NO-MOTO®, it is able to reduce about 20% of sodium while maintaining the same deliciousness of the dish.