Heat up cooking oil in a pan. Add in the dry spices. Saute for 1 minute.
Stir in the blended onion, ginger and garlic paste. Stir for about 2 minutes.
Add in the curry paste and continue stirring.
Add in the pineapple and water. Simmer till liquid is reduced.
Taste and seasoned as desired. Once liquid has reduced further and thickens, turn off heat and allow it to cool. Served as an accompaniment to your favourite rice.