ingrediants
250 grams solid cashewnut
large semi rype pineapple
2 - chopped large onions
10 - dried hole chilli
3 cloves - karabunati
1 spoon soy source
2 garlic cloves, chopped
handful fresh coriander, chopped
few curry leaves
2 tbsp soft brown sugar
sunflower oil 4-5 t. spoons
curry powder - black- 1- 2 t.spoons

Method
1. Preheat the large open sourcepan with oil and add onion, chopped garlic, curry powder, whole chilli, cloves, curry leaves and let it become brown in color.
2. rinse the cashew nut in salt water for 2 hours.
3. add the rinsed chashew nuts to sourcepan when ingrediants just becoming brown and and keep the stuff in low heat for 5-10 mts. Then add the pine apple cubes and mix well.
4. add soy source, brown sugure chopped coriander and spread dried chilli powder 1 -2 tspoon. leave it to cook. Add more oil if needed and keep it in low heat.
Add salt and lemon at the end. Try mixing with out damaging the pine apple cubes and remove from stove after 15-20 mts. (use your insticts to decide on the time needed on the stove)

This is realy good with yellow basmathi rice and and fried chiken, if you wanna try. Please leave the feed back to email.