Sri Lankan Pineapple Curry
An Original recipe by Lorraine Elliott
Serves 4 with rice
Preparation time: 20 minutes
Cooking time: 30 minutes
- 1 whole pineapple (around 1kg/2.2lbs trimmed of the top) or a 850g/30oz. tin of pineapple pieces, juice reserved
- 3 tablespoons oil or ghee
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon black mustard seeds
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1 red onions, peeled and sliced
- 3 slices fresh ginger
- 2 garlic cloves, peeled and chopped
- 1 green capsicum, seeded and sliced
- 2-3 long red chillies, sliced
- 1 cup water
- 1 cup coconut milk
- 1 teaspoon salt
- 1-2 teaspoons sugar (to taste)
Step 1 - Cut the top and bottom from the pineapple and remove the skin. Cut into slices and then cut into bite sized triangle pieces.
Step 2 - Mix the curry powder, turmeric, mustard seeds, cloves and cardamom. In a large pot without adding any fat, dry fry the spices until fragrant. Then add oil and the onions, ginger, garlic, capsicum and chillies and fry until onions are translucent.
Step 3 - Add the pineapple, water and coconut milk and bring to a simmer. Cook with the lid off for 30 minutes turning so that the pineapple gets saucy. Season with salt and sugar to taste.