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
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SOURCE: Jasmine
PREPARATION TIME: about 15 min
COOKING TIME: 3- 5 min
CUISINE: Sri Lankan
SERVES: 3 – 4 as a side dish
INGREDIENTS:
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
METHOD:
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.
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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!) Varar – Sri Lankan cabbage and leek with coconut (V) Sri Lankan Fish Curry (Meen kulambu)
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This is my entry for this week’s WHB, hosted by Huan from Eat.Read.Live.
Blackberries and I 
Andrea
/ 7 March, 2010Joj ja bi ovo kombinirala s nekom piletinom. Misliš da bi išlo? Možda čak samo uz pileća prsa sa grill tave?
Ne moram naglašavati da mi se recept sviđa, mogla bi ovo vrlo brzo i isprobati jer u zadnje vrijeme stalno viđam lijepe ananase u dućanima. 🙂
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Maninas
/ 8 March, 2010mislim da bi! pogotovo sa strane uz piletinu s grill tave, jer bi kontrast okusa bio bolji. i uz neku rizu? ja bi dodala jos neko povrce, ali kuhano posebno, radi ravnoteze okusa. ako se zelis drzat sri lankanske teme, probaj varar (poriluk i zelje s kokosom i limetom – zakon je!)
uskoro cu objavit recept za riblji curry. mozes ananas iskombinirat s time!
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Arwen from Hoglet K
/ 7 March, 2010I haven’t seen pineapple curry before, but it looks great. Especially nice with fresh pineapple!
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Maninas
/ 8 March, 2010thanks arwen, and welcome to my blog! great to see you here!
the fresh pineapple is what makes this dish special. I wouldn’t really make it with tinned.
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tasteofbeirut
/ 7 March, 2010New one for me; great idea to try! I love the curry that does not require one zillion ingredients and showcases one instead.
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Maninas
/ 8 March, 2010Glad you like it! It’s one of my favourites, and I make it often. A simple, but unusual and delicious side dish.
If you’re looking for some simpler Indian recipes, try these:
– Aalu Tomato Rasedaar In Panchforan (Bihari Tomato Aloo) (V)
– A simple courgette curry (V)
– Kale Aloo (V)
– Punjabi green lentils dhal with deep brown onions and garam masala (V)
– Tarka Dhal (V)
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PJ
/ 7 March, 2010this is such a unique pineapple curry! simple with minimum ingredients and delicious. I would love to eat it with some thai or malaysian gravy dishes.
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Maninas
/ 8 March, 2010I do indeed sometimes serve it with Thai curries. Most recently with a red Thai curry.
I’ll also post a recipe for a Sri Lankan fish curry which goes really well with it. Stay tuned!
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