Sri Lankan pineapple curry is one of my all-time favourites, and my mum’s recipe is the most delicious! It is sweet, spicy, and very quick to make. Mum uses tinned pineapple, which is ideal as you can always have a tin on hand, and you’re likely to have most of the other ingredients in your kitchen. Mum usually serves this as one of the sides to her delectable biryani - stay tuned for the other sides and the biryani!
ingredients.
1 tin of pineapple chunks in pineapple juice (not syrup!)
¼ red onion, chopped
¼ tsp turmeric
¼ tsp salt
¼ tsp pepper
½ tsp chilli flakes
½ Tbsp ginger-garlic paste
1 Tbsp honey
5 dates finely chopped
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Lightly fried curry leaves to garnish
process.
Drain the pineapple chunks and save the juice. Sauté the onion in very little oil. Add turmeric, salt, pepper, garlic/ginger, chilli and stir to toast the spices. Add the drained pineapple juice and bring to boil. Remove one ladle-full of the boiling spiced pineapple juice, and add the finely chopped dates to it - set aside. Add honey and pineapple pieces and bring back to boil. Cook on a medium-high flame until the sauce thickens and pineapple is cooked (you’ll know it’s ready when the colour changes from translucent to whiteish). When pineapple is nearly cooked, add the dates/juice mix and stir. Garnish with fried curry leaves and a little shake of chilli flakes.
You can use fresh pineapple but it does take much longer to cook, and there is not much difference in flavour. You can use the same recipes with semi-ripe green mangoes. Cut them into large cubes. Use double the spices for one mango. Be careful not to overcook the mango - the curry is best when the mango pieces are still slightly firm and remain intact.
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