Pineapple’s cooked with coconut milk and a blend of spices in this South Indian dish, which could be served with any meat, fish or vegetable curry. Chilli adds heat, and mustard seeds lend a rich nutty flavour tat complements the sharpness of pineapple, while coconut milk provides a delectable creamy sweetness.
- 1 pineapple or 500g canned & drained pineapple (keep juice)
- 50 ml water (or pineapple juice)
- 150 ml coconut milk
- ½ tsp ground turmeric
- ½ tsp dried chilli flakes
- 1 tsp salt, or to taste
- 2 tsp granulated sugar (less if using canned pineapple)
- 1 tbsp groundnut (or vegetable) oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 small onion, peeled & finely chopped
- 1-2 dried red chillies, broken into pcs
- 6-8 curry leaves
- Using a sharp knife, halve pineapple lengthways, then cut each half into 2, ending up with 4 boat-shaped wedges. Peel or remove skin and remove eyes and central core. Cut into bite-size pcs. (If using canned ring pineapple, cut each ring into bite-sized pcs).
- Put pineapple into a karahi, wok or large pan and add measured water (and/or juice) with coconut milk, turmeric and chillies flakes. Bring to a slow simmer over a low heat, and cook, covered for 10-12 mins, or till pineapple’s soft but not mushy.
- Add salt and sugar, to taste and cook, uncovered, till sauce thickens.
- Heat oil in a 2nd pan and add mustard seeds. As soon as they begin to pop, add cumin seeds and onion. Fry for 6-7 mins, stirring regularly, till onion’s soft.
- Add chillies and curry leaves. Fry for 1-2 mins more, then pour entire contents over pineapple. Stir well, then remove from heat.
- Serve hot or cold, but not chilled.
It tastes delish and really soothingly cool, especially when served some hot curry and rice.
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