I never really thought of myself as a picky eater because I have always eaten my vegetables. I get picky when it comes to putting fruit or nuts in my savory food. I know my palate has matured because I now love fruit chutneys or crushed peanuts on my Thai food. I wanted to showcase pineapple curry for the blog, but I had no idea where to begin or how it should taste. When it comes cooking tasty Sri Lankan food I always look to my cooking teacher.... my mother. We cooked this pineapple curry and it was love at first bite. I can't believe I have never wanted to taste this amazingly delicious dish. I guess I have to keep opening my mind and my palate... who knows what other delicious dishes I have been missing out on....
1 ripe pineapple cut into tidbit size chunks
1 small onion chopped small
2 green chiles sliced
12-15 curry leaves
1 (1 inch) cinnamon stick
1 tsp of mustard seeds
1/4 tsp of turmeric powder
1/2 tsp of red chili flakes
2 tsp of red chili powder (ground up red chilies)
1 tsp of grated fresh ginger
1 tsp of grated fresh garlic
1/4 tsp of fennugreek seeds
1 Tbs of sugar
1 tsp of salt (or more to taste)
1 tsp of rice wine vinegar
1/2 cup of coconut milk
Note: I the red chili powder can be added to taste. Do not use the chili powder used in American Chili Con Carne dishes.
Heat 2tsp of canola oil and once heated add your mustard seeds, cinnamon stick, chilies and onions. Fry for 1-2 minutes. Next add your grated ginger, garlic and chili flakes.
Add your pineapple, turmeric, chili powder, vinegar, salt sugar and coconut milk. Cook for 10-12 minutes. Taste for seasoning. Eat with rice and curry. Enjoy.
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