Pineapple Pajeri
40 minutes
5 Servings
This recipe is based on a local fruit, namely pineapple. It is one of the very familiar village cuisine and loved by local people because of its sweet taste and creamy gravy.
Nutrition Value in 1 Serving
Calories
184.2 kcal
Carbohydrate
17.9 g
Protein
3.1 g
Fat
11.2 g
Sodium
359.4 mg
Ingredient A:
| 3 tbsp | Cooking oil |
| 2 stems | Curry leaves |
| 1 pc | Cinnamon sticks |
| 3 pcs | Cardamom pods |
| 3 pcs | Cloves |
| 2 pcs | Star anise |
| 2 tsp | Dried prawn, soaked and minced |
| 2 tbsp | Fish curry powder, mix with some water |
| 200 ml | Water |
| 400 g | Pineapple, sliced |
| 1/4 cup | Coconut milk |
| 2 tbsp | Coconut paste (kerisik) |
| 1 1/8 tsp | AJI-NO-MOTO |
| 1/2 tsp | Salt |
| 50 g | Green chili, cut lengthwise |
| 50 g | Red chili, lengthwise |
Ingredient B: blend well
| 5 nos | Shallot |
| 3 - 4 cloves | Garlic |
| 1 inch | Ginger |
- Heat the cooking oil in a pan, add in the curry leaves, cinnamon stick, cardamom pods, cloves and star anise, once fragrant, add in dried prawn and blended ingredients. Stir until brown.
- Add in the curry powder paste, stir until the oil rise.
- Add in water and pineapple. Simmer until pineapple softens and the water reduced.
- Add in the coconut milk and continuously stir to avoid the coconut milk from scalding. Once the gravy thickens, add in the coconut paste and season to taste.
- Lastly add in the red and green chili.
With the application of AJI-NO-MOTO®, it is able to reduce about 20% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
