Ingredients

• 19 ounces pineapple chunks, drained (keep the juice)
• 1 small onion, sliced
• 2 hot green peppers, seeded and sliced
• 1 1/2 teaspoons mild curry powder
• 1/4 teaspoon turmeric
• 1 teaspoon fish sauce
• 1/2 teaspoon ground black mustard seeds
• 6 curry leaves
• 2 garlic cloves, crushed
• 1/4 cup coconut milk
• 3 tablespoons cooking oil
• 1 tablespoon sugar
• salt
• 1/2 inch cube fresh gingerroot, grated