Instructions: In a blender, mix red chilies and coconut to a paste. (If using dry coconut, you may need a few teaspoons of water to liquefy the mixture). Set aside. Heat oil in a skillet over medium heat and saute mustard seeds till they start popping, less than 1 minute. (Cover skillet to keep from being hit in the face by flying mustard seeds.) Remove from stove briefly, so that mustard seeds do not burn. Add curry leaves and cubed pineapple. Return to stove. Add 1/4 cup water and stir for 3 to 4 minutes. Add the coconut-chili mixture, jaggery and remaining water. Cover and simmer on low heat till pineapple is soft and cooked, about 6 to 8 minutes. Remove curry leaves before serving. Serve as a side dish with sea bass in Sindhi pesto or Chef Solomons Mangalorean fish curry.

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