We’re continuing on the fragrant Sri Lankan curry leaf trail. Next stop: a gorgeous pineapple curry. Hot, sweet and sour, permeated with the addictive fragrance of curry leaves.
The trick is to cut pineapple into medium chunks, and warm them through gently, taking care not to overcook them. In this way, as you bite into the pineapple pieces, fresh juice oozes out, delicious and tart.
The photo below was taken by my friend A.
Sri Lankan Pineapple Curry
PREPARATION TIME: about 15 min
COOKING TIME: 3- 5 min
CUISINE: Sri Lankan
SERVES: 3 – 4 as a side dish
1/2 medium red onion, thinly sliced OR two small shallots, thinly sliced
1 1/2 tsp black mustard seeds
a handful of curry leaves
1 dsp Sri Lankan chilli powder (or less if you prefer less heat)
1/2 large pineapple, chopped into 2 cm chunks
1. Prepare your ingredients first, as the cooking happens in quick succession. Chop the pineapple, slice the onions, get everything ready.
2. Time to start cooking! Heat some oil, in a wok or a wide pan, on medium high heat. Add mustard seeds to hot oil, and when they pop, the onion and the curry leaves. Cook until the onion is soft.
3. Next, add the chilli powder, and fry for about 30 s or so.
4. Add the pineapple, and stir fry for a few minutes, taking care not to overcook it. You just want to heat the pineapple through and coat it with the spicy mixture.
Serve this side dish as a part of a larger meal, Sri Lankan, or even Indian. I even served it with a Thai red curry once, and it worked really well.
More Sri Lankan Food at Maninas:
The aroma of curry leaves: Sri Lankan cooking (Introduction)
Sri Lankan spices (including recipes for Sri Lankan garam masala, curry powder and more!)
Sri Lankan Fish Curry (Meen kulambu)