Pineapple Curry Sauce
  • 2 X 450g slighlty underipe pineapples
  • 1 tablespoon peeled chopped freash ginger
  • 5 garlic cloves
  • ¾ cup chopped onion
  • 1 sliced green pepper
  • salt to taste
  • 1½ teaspoon pepper
  • ¼ teaspoon tumeric
  • 2 tablespoons vegetable oil
  • ½ cup thinly sliced onion
  • 5cm piece of cinnamon stick
  • ¼ crushed cardmon seed
  • 3-4 curry leaves or 1 bay leaf
  • ½ cup honey
  • ¼ cup raisins
  • 2 tablespoons plain flour
  • 1 cup coconut milk
  • 1 tablespoon rosewater
  • 1 tablespoon Spirulina
  1. Twist leaves from an slightly under ripe pineapple, peel, core and cut pineapple into cubes.
  2. In a blender or food processor grind ginger, garlic, chopped onion, sliced pepper, salt, pepper and turmeric.
  3. Heat oil in saucepan over moderate heat until it's hot.
  4. Add sliced onion, cinnamon and curry leaves (or bay leaf)- saute the mixture until onion is golden.
  5. Stir in pineapple and ginger/garlic mixture, reduce heat to low and cook for 20 minutes, or until the liquid has evaporated.
  6. Stir in honey and raisins and cook, stirring constantly until honey is absorbed.
  7. In a small bowl mix flour with the coconut milk and pour onto pineapple mixture.
  8. Simmer the mixture, stirring occasionally for 15 minutes.
  9. Remove pan from heat and stir in the rosewater and Spirulina.
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