Sheril’s Pineapple Curry

1 cup fresh shredded coconut
1 tsp ground turmeric
1 small onion, minced
1 small green chilli, minced
1/2 tsp cumin seeds
2 tsp coconut oil
1 tsp mustard seeds
6-10 fresh curry leaves
1 pineapple / 4 cups / about 500 g. or 1 lb., finely chopped.
1 tsp. sugar
1/2 teaspoon salt
1 cup (250 ml) water – divided

1. Heat the coconut oil in a wok or large sauté pan over medium heat and add the mustard seeds and cook until they begin to pop, 2-3 minutes.
2. Add the curry leaves, cumin seeds, and turmeric and mix for about 1 minute to create a paste.
3. Stir in the onion, green chilli, garlic, coconut, and 2/3 cup water and cook for about 3 minutes.
4. Add the pineapple, sugar, salt and the remaining 1/3 cup water. Continue cooking until the water is almost absorbed and the pineapple is soft – about 10 minutes.
5. Serve with rice.

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