Pineapple Curry

● 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.
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