Pineapple curry

1 tin pineapple rings cut into cubes

2" cinnamon stick

3 cardamom

3 cloves

1 tsp oil

1/4 tsp mustard seeds

1/4 tsp maldive fish optional

1 tbsp onion

1/4 tsp ginger garlic paste

curry leaves optional

1/2 tsp chillie powder

1/4 tsp chillie flakes optional

1/4 tsp turmeric

1/4 tsp cumin or garam masala

1/4 tsp salt

1 tbsp coconut milk powder

2 tbsp jaggery grated

1/2 cup water

Heat oil add mustard seeds, cinnamon, cardamom, cloves and onion. When onion is soft add ginger garlic paste, spices, maldive fish, jaggery and the pineapple with water.

Cook on low medium heat until the pineapple is cooked and has flavour from the spices. Add the coconut milk powder and when it is thick remove from heat.

Pineapple curry is a sweet and spicy side dish served with rice.

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