Pineapple Curry

PINEAPPLE CURRY
PINEAPPLE CURRY INGREDIENTS: 
(Traditional Pineapple Curry of Sri Lanka)

* 1 can (19 oz) Pineapple tit-bits (drained: keep the drained juice separately) or 1 small pineapple cut into bite size pieces. 
* 1 small onion sliced 
* 1-2 hot green peppers sliced 
* 1 tsp. Maldive fish pieces 
* 1-2 tsp. raw curry powder 
* 1/4 turmeric
* 1/2 tsp. ground black mustard 
* 1-2 inch piece cinnamon few curry leaves and rampe
* 2 large cloves of garlic and 1/2 ginger root crushed
* 1/4 cup coconut milk (or fresh milk) 
* 2-3 tbs. vegetable oil
* 1-2 tbs. sugar (adjust according to taste and the pineapple used)
* Salt to taste 

METHOD: 
- Heat oil in saucepan. 
- Add crushed ginger & garlic, curry leaves, rampe, cinnamon, sliced 
onions and green peppers. 
- Keep mixing the ingredients until the onions are soft. 
- Add salt, turmeric, raw curry powder, ground mustard and Maldive fish. 
- Mix all the ingredients well and add pineapple pieces. 
- Keep mixing the pineapple pieces until well coated with the spices. 
- Reduce heat and allow to simmer for few minutes. 
- If using canned pineapple add 1/2 of the drained juice. 
- Allow to simmer for few more minutes longer. 
- Add the sugar, mix well and adjust salt. 
- Taste and if necessary add a little lime juice (depends on the 
pineapple used). 
- Add 1/4 cup coconut milk (or fresh milk). 
- Let simmer for a little while and take off heat