• ½ teaspoon turmeric powder
• ½ pineapple (honey, Morris or Sarawak) – Cut into 4. Remove the middle hard part of the pineapple & slice into ½ inch 
• 1 tablespoon fish curry powder
• 2 teaspoon cooking oil
• ½ tablespoon blended chilli
• 1 teaspoon assam jawa paste 
• ½ cup coconut milk
• 2 tablespoon kerisik
• 2 red chillies * 
• 2 green chillies *
• ¼ teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon brown sugar

• 6 onions **
• 2 cloves garlic **
• ½ inch ginger **
• 1 teaspoon dried shrimps – soak for 15 minutes then drained **
• ½ inch fresh turmeric
• 2 candlenut - sliced

• 1 cinnamon
• 1 star anise
• 3 cloves
• 2 cardamon

* Halved. Soak in water
** Blend finely with ½ cup of water
 

1. Boil water. Add turmeric powder & pineapple, then let boiled for 5 minutes. Drained.
2. Add curry powder with blended ingredients to formed into a paste. Set aside.
3. Heat oil. Fry blended chilli until fragrant.
4. Use small heat and constantly stir. Add assam jawa paste, stir well.
5. Pour coconut milk and add kerisik, stir and let boil.
6. Add pineapple, red and green chillies.
7. Stir well until gravy thickens.
8. Season with salt and sugar.
9. Serve with rice.