Malay Pineapple Curry Pajri Nenas
Dive into the vibrant flavors of Malay Pineapple Curry, known locally as Pajri Nenas, a dish that masterfully balances sweet, tangy, and savory profiles. This traditional Malaysian curry pairs luscious chunks of fresh pineapple with aromatic spices like mustard seeds, cinnamon, and star anise, all simmered in creamy coconut milk and enriched with tamarind paste for a signature tang. Infused with bold flavors from turmeric, cumin, coriander, and fragrant curry leaves, this curry offers a delightful burst of tropical warmth in every bite. Perfectly suited for serving with steamed rice or soft roti, Pajri Nenas is a quick, 45-minute recipe that’s vegetarian-friendly yet packed with complexity. Whether you're new to Malaysian cuisine or a seasoned fan, this dish is a must-try for its irresistible fusion of flavors and vibrant presentation.
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Recipe Information
Ingredients
- 1 medium (about 750g) Pineapple
- 2 tablespoons Cooking oil
- 1 teaspoon Mustard seeds
- 1 piece (about 2 inches) Cinnamon stick
- 1 piece Star anise
- 10 leaves Curry leaves
- 1 medium (finely sliced) Onion
- 3 cloves (minced) Garlic
- 2 pieces (sliced) Fresh red chilies
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 2 teaspoons Ground coriander
- 400 ml Coconut milk
- 1 tablespoon Tamarind paste
- 1 tablespoon Sugar
- 0.5 teaspoon (or to taste) Salt
- 200 ml Water
Instructions
Peel the pineapple, remove the eyes, and cut the flesh into bite-sized chunks. Set aside.
Heat the cooking oil in a pot over medium heat. Add the mustard seeds and allow them to splutter.
Add the cinnamon stick, star anise, and curry leaves. Stir until fragrant, about 30 seconds.
Add the sliced onion, minced garlic, and red chilies. Sauté until the onion is soft and translucent, about 3–5 minutes.
Stir in the turmeric powder, ground cumin, and ground coriander. Cook the spices for 1 minute to release their aroma.
Add the pineapple chunks and stir well to coat them in the spice mixture.
Pour in the coconut milk and water. Bring the mixture to a gentle simmer.
Add the tamarind paste, sugar, and salt. Stir to combine and adjust the seasoning to taste.
Simmer the curry for about 15–20 minutes until the pineapple is tender and the flavors are well blended.
Remove from heat and serve the Pajri Nenas hot with steamed rice or roti.
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 131.6 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1960 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
