Pineapple Curry
Pete Kuruvita's delicious sweet and sour Pineapple Curry from his Grandmother's traditional Sri Lankan family recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.peterkuruvita.com.
Cooking tools:
- Spice grinder
- Skillet
- Saucepan
- Chef's knife
- Paring knife
- Cutting board
- Measuring spoon
- Measuring cup
- Peeler
- Stove
Ingredients
- 50 g ghee
- 1 onion, finely chopped
- 3 cm piece pandanus leaf
- 3 cm piece lemongrass stem, bruised
- 1 sprig fresh curry leaves, leaves picked
- 1 ripe pineapple, peeled, cored and cut into 2 cm pieces
- 3 cm piece cinnamon stick
- 1 teaspoon Maldive fish flakes
- 2 teaspoons dried chilli flakes
- 1 teaspoon black mustard seeds
- ¼ teaspoon ground turmeric
- 250 ml (1 cup) coconut milk
- ¼ teaspoon fennel seeds, roasted and ground
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