This tropical shrimp curry is both sweet and savory. The fresh pineapple helps balance the spices in this dish.
- Puree the pineapple chunks in a blender and set aside.
- Melt coconut oil in a sauté pan over medium heat.
- Add mustard seeds and once the seeds begin to splutter, add the curry leaves and garlic. Stir-fry for 30 seconds, then add the spices and pineapple puree to the pan. Cook for two minutes, then add the shrimp.
- Cover the pan and cook until shrimp are cooked through, about 5–6 minutes.
- Garnish with cilantro.