Pajeri Nenas Recipe (Pineapple Curry)

Pineapple: Fresh fruit peeled and cut into chunks, providing the main sweet component of the dish.

Cooking oil: Used to fry the spices and bring out their flavors.

Coconut milk: Adds a creamy texture and rich flavor to the curry.

Tamarind paste: Provides a tangy and slightly sweet taste, balancing the sweetness of the pineapple.

Salt: Enhances the overall flavor of the dish.

Sugar: Adds sweetness to balance the tanginess of the tamarind paste.

Cinnamon stick: An aromatic spice that adds warmth and depth to the curry.

Cloves: Small, aromatic flower buds that add a unique flavor to the dish.

Star anise: A star-shaped spice that imparts a licorice-like flavor to the curry.

When frying the cinnamon stick, cloves, and star anise in the cooking oil, make sure to keep the heat at medium to avoid burning the spices. This step is crucial as it releases the essential oils and enhances the flavor profile of the pineapple curry. Stir continuously and watch for the spices to become fragrant, which usually takes about 1-2 minutes. This technique ensures that the aromatic spices infuse the oil properly, creating a rich base for the curry.

• pineapple - Substitute with mango: Mango provides a similar sweetness and tropical flavor that complements the curry well.

• cooking oil - Substitute with ghee: Ghee adds a rich, buttery flavor that enhances the overall taste of the curry.

• coconut milk - Substitute with almond milk: Almond milk provides a creamy texture, though it will be less rich than coconut milk.

• tamarind paste - Substitute with lemon juice: Lemon juice offers a similar tangy flavor, though it is less complex than tamarind.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slight floral note.

• cinnamon - Substitute with nutmeg: Nutmeg offers a warm, spicy flavor that can mimic the depth of cinnamon.

• cloves - Substitute with allspice: Allspice has a similar warm, spicy profile that can replace cloves.

• star anise - Substitute with fennel seeds: Fennel seeds provide a similar licorice-like flavor that can mimic star anise.

• Allow the Pajeri Nenas to cool completely before storing. This prevents condensation, which can lead to a soggy texture.
• Transfer the cooled pineapple curry into an airtight container. Ensure the container is clean and dry to maintain the freshness of the curry.
• Store the container in the refrigerator if you plan to consume the curry within 3-4 days. The cool temperature will help preserve the flavors and texture.
• For longer storage, place the curry in a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.
• When freezing, leave some space at the top of the container to allow for expansion. This prevents the container from cracking or the bag from bursting.
• To reheat, thaw the curry in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the curry on the stovetop over medium heat, stirring occasionally to ensure even heating. Add a splash of coconut milk if the sauce appears too thick.
• Alternatively, you can reheat in the microwave. Transfer the desired amount to a microwave-safe dish, cover, and heat in 1-minute intervals, stirring in between, until hot.
• Avoid refreezing the curry once it has been thawed to maintain the best quality and prevent any potential food safety issues.

• For stovetop reheating, place the leftover Pajeri Nenas in a saucepan over medium heat. Add a splash of coconut milk or water to prevent it from drying out. Stir occasionally until heated through, about 5-7 minutes.
• To reheat in the microwave, transfer the pineapple curry to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
• For oven reheating, preheat your oven to 350°F (175°C). Place the leftovers in an oven-safe dish, cover with aluminum foil, and bake for 15-20 minutes, or until heated through. Stir halfway to ensure even heating.
• If you have a steamer, place the Pajeri Nenas in a heatproof dish and steam for about 10 minutes, or until thoroughly heated. This method helps retain the moisture and flavor.
• For a quick and even reheating, use a double boiler. Place the leftovers in the top part of the double boiler and simmer water in the bottom part. Stir occasionally until the curry is heated through, about 10 minutes.

• Pot: Used for heating the oil and simmering the curry.

• Stirring spoon: Essential for stirring the ingredients to ensure even cooking and mixing.

• Knife: Necessary for peeling and cutting the pineapple into chunks.

• Cutting board: Provides a safe surface for cutting the pineapple.

• Measuring spoons: Used to measure out the cooking oil, tamarind paste, salt, and sugar accurately.

• Measuring cup: Needed to measure the coconut milk.

• Serving spoon: Useful for serving the pineapple curry with rice.

Use canned pineapple: Opt for canned pineapple chunks to save time on peeling and cutting.

Pre-measure ingredients: Measure out the coconut milk, tamarind paste, salt, and sugar before starting.

Use pre-ground spices: Substitute whole cinnamon stick, cloves, and star anise with their ground versions for quicker cooking.

Simmer with a lid: Cover the pot while simmering to speed up the cooking process and soften the pineapple faster.

Batch cooking: Double the recipe and freeze half for a quick meal later.