Sri Lankan Pineapple Curry Recipes
SRI LANKAN PINEAPPLE CURRY
Delightful dish to serve with a hot curry. Easy to cook as tinned pineapple is used in this dish. You could serve this as a desert, it is not very spicy. I prefer it with a good chicken curry. Coconut milk defines this dish firmly as Sri Lankan.
Provided by Brian Holley
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a pan and fry the onions and green peppers till just soft.
- Now add all of the ingredients EXCEPT for the coconut milk and sugar. Stir well to blend and coat the pineapple with the spices. Cook for 3 minutes.
- Add half of the pineapple juice to the pan and cook for 2 minutes.
- Add the sugar and coconut milk, simmer 2 minutes.
- Take off of the heat.
- Serve hot or cold as a side dish for your curry.
SIMPLE SRI LANKAN PINEAPPLE CURRY
I recently visited Sri Lanka and was taught this by a brilliant Sri Lankan cookery teacher. The pineapple can be substituted for chicken (just add 1/4 pint of water with the coconut milk). If you cannot get hold of indian curry leaves, you can use half the amount of bay leaves. This recipe really is simple but its important to use fresh pineapple as it makes it lovely and sweet. Its best served as a side dish to a more savoury curry.
Provided by cup_of_tea
Categories Curries
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Heat up the oil on medium to high heat and throw in the onion, garlic, cinnimon stick & curry leaves, cook for 2 minutes.
- Add the salt, curry powder, chilli, turmeric and heat for another 2-3 minutes.
- Add the chicken or pineapple, coconut milk and sugar.
- Cover and cook on a low heat for 10 minutes
- Serve with white rice.
Nutrition Facts : Calories 474.5, Fat 34, SaturatedFat 14.3, Sodium 623.8, Carbohydrate 45, Fiber 6, Sugar 30.2, Protein 4.2
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- Cut the top off the pineapple and peel the skin off. Then cut it lengthways into four quarters. Cut the core out of each quarter before dicing the remaining flesh. Alternatively, open the tin, remove the slices and dice.
- Put the oil into a pan and heat. Add the curry leaves and let sizzle. Now add half the onions, lemongrass and ginger. Stir to combine.
- Add the coconut milk together with the cinnamon stick, dried maldive fish, and pineapple pieces. Reduce the heat and let simmer for around 10 minutes. Add the onions and continue simmering until the pineapple is cooked.
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Reviews 19Calories 389 per servingCategory Recipes
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- A QUICK GUIDE ON HOW TO CUT A PINEAPPLE. Have a bowl ready to hold the discarded skin of the pineapple. Cut off the crown and the bottom stem. If your Pineapple is large and long, cut it in half. this makes it easier to remove the skins. Keep the pineapple in a standing position and slowly trim the skin. Running the knife from top to bottom. make sure to trim ONLY the skin. Once you trim the skin, it’s time to remove the eyes. Use a smaller, sharper, thin knife to do this. There are two ways to do this. 1st method You will notice that the eyes run diagonal pattern on the flesh of the fruit. Place the pairing knife diagonally, slightly slanted. Keeping the eye in the middle, run the knife on both sides on a v-shape and cut out the eyes. Once done the pineapple will look as below image. This method takes a little time but will help you avoid taking out extra fresh off the pineapple. 2 methodCut them into 1/2 inch round slices first. And then, cut around the outer edges of the pineapple c
- HOW TO MAKE THE PINEAPPLE CURRY.Place pan over medium fire, pour in the oil(3 tbs), heat it for a few minutes. Add curry leaves(a sprig), onions(1 large), green chillies(1), cardamom(3), turmeric(1tsp). (see notes above for a more spicier pineapple curry). Cook the ingredients for 5 minutes over low heat until the onion slices turn translucent. Add the mustard seeds(1/2tsp) to the pan just as the onions are turning slightly brown and sauté for 3 minutes over medium heat. Add the Pineapple to the tempered ingredients. Reduce heat to low and combine with the tempered ingredients in the pan for 5 minutes. Season with salt while the pineapple cooks. Maintaining low heat, pour in the coconut milk(1 cup). Cover and simmer for 15-20 minutes or until the pineapple cubes turn soft, season with salt if needed. If you want to add a bit of sweetness to the curry, add the quantity of sugar mentioned above and stir the curry before removing it from the fire. Serve warm with rice and curry.
- Made this recipe?Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.
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