I know the use of the two words pineapple and curry as a dish does not sound very promising. But hey, we do use fruits as vegetables – then why not pineapple! This dish is best eaten with a serving of plain boiled white rice. It does go well with Naan or tandoori roti too.
This dish has a tangy, sweet, spicy mix of flavors. Adding the coconut makes it creamy and adds the body. I for one love this Mmm mmm good dish.
- 1 fresh pineapple
- 2-3 thai chillies
- 1 tsp kosher salt
- 2 -3 Tbs oil
- ¼ tsp mustard seeds
- 1 tsp mustard powder
- 8- 10 curry leaves
- 1 dry red chilli
- ½ tsp turmeric powder
- 2 tbs sugar
- 1 can coconut milk
- ¼ cup coconut powder
- Peel and dice the pineapple into cubes.
- Heat ½ cup of water and soak the coconut powder in it.
- In a bowl, mix together – ½ tsp mustard pwdr, turmeric, sugar and the salt. Now add the pineapple pieces to it and mix well. Put aside to marinade.
- In the meantime, blend the coconut powder along with the water, thai chillies and the remaining mustard powder.
- Heat oil in a pan, add the mustard seeds and wait for them to crackle.
- Now add the curry leaves, dry red chilli and stir.
- Add the pineapple along with the marinade and stir fry on medium heat.
- You need to fry this until pineapple shows signs of getting tender and cooked. About 15 minutes.
- Now add the blended coconut and spice mix and the coconut milk. Bring to a boil and lower heat for further cooking. About 7 minutes.
- Chop some cilantro or mint leaves and use as a garnish.
- Serve this piping hot!
**Recipe adapted from 50 great curries of India – Camellia Panjabi.