Pineapple curry
From the Sun House in Galle, this tropical, spicy curry with a creamy, smooth texture is the perfect compliment to coconut rice - a delicious vegetarian supper
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
22
MINUTES
Ingredients
1 large under-ripe pineapple, cubed
2 tbsp sunflower oil
3 garlic cloves, chopped
1 sliced red onion
3 sprigs of fresh curry leaves
2 scant tbsp roasted curry powder
200ml thin coconut milk
1 tsp salt
1 cinnamon stick
Method
Peel the pineapple and cut into large dice – about 1 inch. Heat a wok over a medium heat. Add two tablespoons sunflower oil, chopped garlic, red onion and the leaves from the three fresh curry leaf sprigs.
Cook for 2-3 minutes or until golden brown, add two heaped dessertspoons roasted curry powder. Add the thin coconut milk and one well-rounded teaspoon of salt and one cinnamon stick. Bring to boil.
Add the cubes of pineapple and one teaspoon salt. Stir, toss and cook on medium heat for 20 minutes approx or until tender. Serve with rice.
