Heat up wok to medium-high heat. Add Butter (1 tablespoon), then add the Shrimp (0.5 pound). Stir-fry till shrimp is cooked, then remove from wok.
Melt Butter (2 tablespoon) in the wok, then add Curry Powder (2 teaspoon), Ground Turmeric (1/2 teaspoon), Onion (1/2), and Garlic (3 clove). Fry till fragrant (about 30 seconds).
Add the White Rice (5 cup) to the wok, constantly stirring to mix well.
Add Fish Sauce (1 tablespoon), Pure Cane Sugar (1 tablespoon), and Soy Sauce (2 tablespoon).
Add the Fresh Pineapple Chunks (1 cup), Raisins (to taste), and Cashew Nuts (to taste). Stir until everything is combined and heated through, then remove from heat.
Garnish with Fresh Cilantro (to taste) and the Tomato (to taste) and serve!