Sri Lankan Pineapple Curry
Your typical day-to-day might not include a fruit-forward curry… but here’s why it should; Sri Lankan cuisine features fruit in ways that open the mind to new ways of cooking. The simplicity of this Sri Lankan pineapple curry makes it a must-try when you’re looking for a unique cooking experience. The fragrance of the spices, toasted off in ghee, along with the pop of tart pineapple and creaminess of the coconut is a match made in heaven… Serve it alongside some fluffy, steaming rice and you’ve got a bowl of comfort suited to both hot and cool climates.
50g ghee
1 onion, finely chopped
3cm piece lemongrass stem, bruised
1 sprig fresh curry leaves, leaves picked
3cm piece cinnamon stick
2t dried chilli flakes
1t black mustard seeds
¼t ground turmeric
1 ripe pineapple, peeled, cored and cut into 2cm cubes
250ml coconut milk
¼t fennel seeds, roasted and ground
Salt to taste
To Serve
1 sprig fresh curry leaves, leaves picked
2T vegetable oil
Make the curry: Heat the ghee in a heavy-based saucepan. Add the onion, lemongrass and curry leaves and cook over low heat for 6-8 minutes or until the onions are translucent. Add the cinnamon stick, dried chilli flakes, black mustard seeds and ground turmeric and stir to infuse the ghee with the aromatics. Add the pineapple pieces and pour in the coconut milk. Simmer for 5 minutes. Add the fennel. Simmer for 4 minutes. Season to taste with salt.
Serve it up: In a small saucepan over high heat, heat the vegetable oil. Once hot, gently add the curry leaves to the oil. Fry the leaves for a few minutes or until crispy (they should be vibrant and green). Serve with a sprinkling of the fried curry leaves and fluffy long-grained rice.
