Pineapple Golden Kuruma

Ingredients

• Pineapple - 2 cup
• Onion - 1 whole
• Shallots - 6 whole
• Ginger - 1 whole
• Garlic - 4 clove
• Green chili - 2 whole
• Red bell pepper - 1/2 whole
• Yellow bell pepper - 1/2 whole
• Green bell pepper - 1/2 whole
• Cashew nuts - 6 whole
• Kus kus - 1 tsp
• Tomato paste - 1/2 cup
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1 tsp
• Garam masala powder - 1 tsp
• Coconut - 1 cup
• Dry red chili - 2 whole
• Mustard seeds - 1/4 tsp
• Fennel seeds - 1 tsp
• Curry leaves - 1 tbsp
• Coriander leaves - 1 tbsp
• Mint leaves - 1/4 tbsp
• Cumin powder - 1 pinch
• Coconut milk - 1/2 cup
• Cream - 1/4 cup
• Salt to taste
• Oil

Instructions

1. 1Cube the pineapple into medium-sized pieces and set aside.
2. 2Peel and chop the onion, and prepare the shallots and the 1-inch piece of ginger; crush the garlic cloves and roughly chop the green chilies so they are ready to grind.
3. 3Grind the ginger, garlic and green chilies together into a fine paste; set aside.
4. 4Grate the coconut and grind the kus kus and cashew nuts together to form a smooth paste; keep this coconut-cashew masala aside.
5. 5Heat a little oil in a wide-bottomed pan over medium heat, add the ginger-garlic paste and sauté briefly until the raw smell softens, then add the chopped onion and fry until it turns light brown.
6. 6Add the turmeric powder, red chili powder, coriander powder and garam masala powder to the onion mixture and sauté until the spices lose their raw aroma.
7. 7Stir the grated coconut into the spiced onion mix, mix well, then remove from heat and let it cool; once cool, transfer this mixture to a blender and grind to a smooth paste.
8. 8Wipe the pan clean, heat a little more oil, and splutter the mustard seeds, dry red chilies and fennel seeds until fragrant; add the shallots and sauté until they are softened and lightly browned.
9. 9Add the curry leaves, coriander leaves and mint leaves to the shallots and stir for a few seconds to bloom their aroma.
10. 10Toss in the cubed pineapple and the three bell peppers, stir to combine, and let the mixture cook for 5 minutes so the flavors meld.
11. 11Meanwhile, heat a separate pan with a little oil, add the coconut-cashew paste you made earlier and the tomato paste, and cook until the mixture turns golden brown.
12. 12Add the cooked pineapple and capsicum mixture to the golden coconut-tomato base and stir until everything is well blended; then add the cream and coconut milk and let it boil for 2-3 minutes.
13. 13Sprinkle the pinch of cumin powder over the curry, remove the pan from the heat, and check seasoning, adding salt as needed.
14. 14Serve the curry hot with roti or chapathi. Optional: garnish with extra coriander leaves and a squeeze of lime for brightness.