Pineapple and coconut milk curry

A recipe inspired from thai cuisine, a combination of sweet and sour flavors with a creamy sauce.

Ingredients

Pineapple : 1 nos (chopped)
Coconut milk : 200 ml
Chillie flakes : 1 tsp
Sugar : 2 tsp (adjust to taste)
Salt : 1 tsp (adjust to taste)

For tempering
Garlic : 1 pod
Onion : 1 large
Red chillies : 2 nos
Curry leaves : few
Cumin seeds : 2 tsps
Mustard seeds : 2 tsps
Asafoetida : pinch (optional)
Turmeric powder : pinch
Oil : 2 tsps

Method

In a deep bottomed vessel add chopped pineapple, coconut milk, chillie flakes, sugar, salt and cook till pineapples are soft (dont let them over cook).

In a different pan add oil when hot add mustard seeds, cumin seeds and let them splutter then add red chillies, finely chopped garlic, finely chopped onions, curry leaves, turmeric powder and cook till onions are soft, lastly add asafoetida, Add the tempering to cooked pineapple and serve hot with rice or thai sticky rice.