Just wrote down some successful experiment for a basic summer #cooking #recipe for #sweet #curry :

In rice cooker, pressure cooker or covered pan:
- Rice: Normal or fragrant white rice
- Salt: A little to salt rice
- Optional onions: Peeled and coarsely sliced, just steam directly on rice

In larger pan or pot (just to warm up and mix ingredients a little):
- Curry: Madras maybe, large spoon or two
- Pineapple and Jackfruit: Canned or fresh, including pineapple juice if canned, chopped into large but edible-size chunks
Flour: Whole wheat maybe but it doesn't matter much, a few larger spoons to add thickness volume and some taste.
- Milk or water: Liquid for the sauce
- Starchy binder: Corn starch maybe, a small quantity
- Optional nutmeg: grind, a pinch

I added hairy young soy beans / maodou / edamame but this curry should harmonize very well with most other foods you could serve.

Other than not adding too much salt / flour / starch, quantities probably don't matter very much.