Ingredients

• 1 stalk curry leaves
• 1 cinnamon stick
• 2 star anise
• 5 cloves
• 3 cardamoms
• 2 tbsp meat curry powder } (Mixed)
• 1/2 tbsp chili powder } (Mixed)
• 1/4 cups water } (Mixed)
• 1/4 cups water (for Step 5)
• 300g pineapple slices
• 1 cup water
• 60ml coconut milk (1/2 coconut)
• 1 tbsp grounded fried grated coconut
• Salt, sugar to taste

Pounded Ingredients

1 tbsp dried prawns, soaked in hot water

3 shallots

2 cloves garlic

1 candlenut

Method

1. Heat oil in SHEFU Low Pressure Cooker.
2. Saute curry leaves, cinnamon stick, star anise, cloves and cardamoms.
3. Add pounded paste. Stir until fragrant.
4. Add spice paste. Cook until oil rises.
5. Pour in water and cook until oil rises.
6. Add pineapples, water, salt and sugar.
7. Cover pot. Cook on medium low heat for 4 minutes.
8. Remove cover. Add coconut milk and grounded fried grated coconut.
9. Stir until boiling and thick.