There are 2 versions of 'Pajeri's ~ Nyonya and Malay (well... I think it is Malay, my mom used to cook them!!!..hmm...I am making assumption here...)
Pajeri Nenas (pineapple curry)... it has a sweet, creamy and slightly sourish taste. Aubergine can be used instead of pineapple... and to get that tangy sourish taste ... just add tamarind slices..
Nyonya version (recipe below) used freshly blended spices and ingredients... whilst my mom's version used the commercial curry powder.... I'll attempt my mom's version of Pajeri next time... when I give her a call (soon)....just to make sure...
- 1 ripe pineapple - cut into 1cm thickness
- 3 cloves star anise
- 2 tablespoon coriander seeds - pan roasted then ground
- 1 red onion
- 10 dried chillies - soaked in hot water
- 1 cm of fresh tumeric
- 200ml coconut milk
- 1/2 cup of water
- 3 tablespoon of brown sugar
Blend onion, fresh tumeric, chillies and pan roasted coriander into a thick paste. Add 1/4 cup of oil into a hot wok, swirl.... and add in the chilli paste and star anise. Cook on low fire until fragrant and its thickened. Add the pineapple slices, stir gently for 1 minute. Add coconut milk, sugar and water. Leave to simmer until pineapple has softened. Season with salt.~adapted from Nyonya cookbook