Pineapple curry is a traditional dish in Sri Lankan cuisine. The best way to get the freshest flavours is to make sure you use fresh ingredients. The two most important ingredients to get fresh are pineapple and curry leaves. There is a massive difference between fresh curry leaves and ones that have been on the shelf for a few weeks. Both in flavour and smell.
We won’t bore you with any more details, jump in and give this a try. If you haven’t cooked pineapple in a curry before, then you are going to be pleasantly surprised.
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Sri Lankan Pineapple Curry
- 1 Pineapple cut into 2cm cubes
- 400 ml Coconut cream
- 1 red chilli thinly sliced
- 1 tsp ground cardamom
- 30 fresh curry leaves
- 1 onion diced finely
- 1/2 tsp turmeric
- 2 tsp mustard seeds
- 1 tsp vegetable oil
Dice the onion and sautee with the vegetable oil in a pot for 5 mins
Add the mustard seeds, ground cardamom, turmeric, curry leaves, and red chili. Fry off until the mustard seeds begin to pop.
Add the pineapple and coconut cream, and simmer on low, for 15-20 mins.
Serve with rice.