This is a homemade treat that I have yet try anywhere else. The entire dish is made from scratch, including the curry base which is made from a flamboyance of fresh ingredients including large red chilies, shallots and turmeric. There is one magic ingredient which provides that distinctive non-replicable flavour and it is something that has always been shrouded in mystery. I know that my mother procures it from Malaysia and cannot seem to find it anywhere else, and I know that it is a flower. It looks like a banana flower, but it isn't. It’s like an untrimmed bamboo shoot, but not. And my mother always referred to it simply as 'that flower' so I have unfortunately yet to be initiated into the wonders of the Pineapple Curry Club nor made privy to their savoury secrets.
What I can tell you, though, is that this curry is always a delight to eat. It is so wonderfully light and fresh but packs a payload of flavour with a good hot kick to boot. My mum sometimes crafts this with king prawns instead of poultry. Either way, I have no problem polishing off a plate full of the stuff. The sweet and acidic pineapple chunks provide these explosive bursts of juicy sunshine to wash over the gentle heat of the fresh spice base. The turmeric really gives the whole thing a consistent savoury hum to compliment the piquant of the fresh red chilies. Just take care not to spill any as this luscious sauce will stain anything it comes in contact with. A delicious delicacy to be enjoyed on non-plastic dinnerware while dressed in your less-than Sunday best.