Allergie: Shellfish
Pineapple Pajeri
40m
Ingredients
Instructions
1
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.
2
Add in the curry powder paste, stir until the oil rise.
3
Add in water and pineapple. Simmer until pineapple softens and the water reduced.
4
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.
5
Lastly add in the red and green chili.
Tips
1
With the application of AJI-NO-MOTO®, it is able to reduce about 20% of sodium while maintaining the same deliciousness of the dish.
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