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
METHOD:
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.
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.
