SRI LANKAN PINEAPPLE CURRY

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Sri Lankan Pineapple Curry image

Delightful dish to serve with a hot curry. Easy to cook as tinned pineapple is used in this dish. You could serve this as a desert, it is not very spicy. I prefer it with a good chicken curry. Coconut milk defines this dish firmly as Sri Lankan.

Provided by Brian Holley

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

19 ounces pineapple chunks, drained (keep the juice)
1 small onion, sliced
2 hot green peppers, seeded and sliced
1 1/2 teaspoons mild curry powder
1/4 teaspoon turmeric
1 teaspoon fish sauce
1/2 teaspoon ground black mustard seeds
6 curry leaves
2 garlic cloves, crushed
1/2 inch cube fresh gingerroot, grated
1/4 cup coconut milk
3 tablespoons cooking oil
1 tablespoon sugar
salt

Steps:

  • Heat the oil in a pan and fry the onions and green peppers till just soft.
  • Now add all of the ingredients EXCEPT for the coconut milk and sugar. Stir well to blend and coat the pineapple with the spices. Cook for 3 minutes.
  • Add half of the pineapple juice to the pan and cook for 2 minutes.
  • Add the sugar and coconut milk, simmer 2 minutes.
  • Take off of the heat.
  • Serve hot or cold as a side dish for your curry.

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