For the marinade
1/2 tsp mustard powder
1/4 tsp turmeric
2 tsp sugar (only if your pineapple is not sweet enough)
1/4 tsp salt
For the curry
1 lb. (450g) ripe pineapple cut into pieces
0.4 cup (100 ml) of grated coconut
1/4 tsp mustard powder
2 fresh green chillies
1/2 tsp salt
2 tsp coconut oil
1 pinch of mustard seeds
2 dried chili peppers cut into chunks
0.4 cup (100 ml) of coconut milk
1 tbsp chopped fresh cilantro
Mix the marinade ingredients with 2 tbsp. water and add pineapple. Mix well and marinate for about 20 minutes.
In a food processor, blend the grated coconut, mustard powder, green chillies, salt and 0.8 cup (200 ml) of water.
Heat the oil in a skillet. When it is about to smoke, add the mustard seeds. When the seeds start to jump (be careful not to burn yourself!), add the chillies and the pineapple. Saute over medium heat for 10 minutes, stirring often.
Then, add the coconut mixture and the coconut milk. Adjust the seasoning. Simmer for 5 minutes.
Sprinkle with cilantro and serve with basmati rice.