Malaysian · intermediate
Pajeri Nenas
A classic Malay feast curry of ripe pineapple simmered in coconut milk, spiced curry paste, and rich toasted coconut paste.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a wide skillet over medium heat; add the cinnamon stick and star anise, sautéing for 1 minute until fragrant.
- 02
Add chopped shallots and minced garlic, cooking for 3 minutes until soft and translucent.
- 03
Stir in the meat curry powder mixed with 2 tablespoons of water, cooking for 3 minutes until the oil separates from the spices.
- 04
Gently add the pineapple slices and stir to coat every piece evenly with the spicy paste.
- 05
Pour in the coconut milk and bring to a gentle simmer over medium-low heat, cooking uncovered for 10 minutes until pineapple softens.
- 06
Stir in the kerisik (toasted coconut paste) and simmer for another 5 minutes until sauce thickens into a glossy gravy.
A LITTLE KITCHEN KNOW-HOW
Pecah Minyak
Sautéing spiced aromatics until the oil splits from the base paste, ensuring spices are cooked through and flavors consolidated.
Notes from the kitchen
- Mix curry powder with a little water before adding to hot oil to prevent spices from burning.
- Kerisik provides the essential nutty body and signature texture of traditional pajeri.
- Original home-cooking adaptation inspired by Malaysian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
