Entree: Brunei – Pajeri Nenas (Sweet-spicy Bruneian pineapple curry simmered in coconut milk)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 3 shallots, thinly sliced (about 3 oz / 85 g)
- 4 cloves garlic, minced (about 1 oz / 28 g)
- 1 tbsp (15 g) grated fresh ginger
- 1 tbsp (15 g) curry powder
- 1 tsp (5 g) ground turmeric
- 1 cinnamon stick (about 3 g)
- 1 medium pineapple, cored and cut into 1-inch (2.5 cm) chunks, approx. 2 lb (900 g)
- 1 medium potato, peeled and cut into 1/2-inch (1.25 cm) cubes, about 8 oz (225 g)
- 2 cups (480 ml) coconut milk
- 1/2 cup (120 ml) water
- 2 tbsp (30 g) palm sugar or brown sugar
- 1 tbsp (15 ml) tamarind paste mixed with 2 tbsp (30 ml) water
- 8-10 curry leaves
- Salt to taste
- 2 tbsp (8 g) chopped cilantro for garnish

Instructions

1. Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the shallots and sauté until translucent, about 3–4 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute.
2. Stir in the curry powder, turmeric, and cinnamon stick and toast briefly to bloom the spices, about 30 seconds. Add the potato cubes and pineapple chunks, then pour in the coconut milk and 1/2 cup (120 ml) water. Bring to a gentle simmer.
3. Add the palm sugar and the tamarind mixture, then tuck in the curry leaves. Simmer gently, uncovered, until the potatoes are tender and the sauce has slightly thickened, about 15–20 minutes. Season with salt to taste.
4. Remove the cinnamon stick and serve the Pajeri Nenas hot, garnished with chopped cilantro alongside steamed rice.