Instructions: Simmer the pineapple if fresh in a little water until tender.

Drain canned pineapple.

Grind the coconut peanuts and chillies to a fine paste in a blender adding a little water if necessary.

Stir into the pineapple cubes and add enough water to make a thick sauce.

Add the salt and sugar bring the mixture to the boil and take off the heat.

Meanwhile heat the ghee in a small pan and add the cumin seeds.

When they crackle pour over the curry.

Heat gently before seeing taking care not to boil the curry.

This peanut curry is a sweet and sour dish that complements rice and only needs a savoury pickle to give it a lift.

Serves 4

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