Friday, July 11, 2008

Pineapple Curry

  • 1 can (19 oz) Pineapple tit-bits (drained: keep the drained juice separately) or 1 small pineapple cut into bite size pieces.
  • 1 small onion sliced
  • 1-2 hot green peppers sliced
  • 1 tsp. Maldive fish pieces
  • 1-2 tsp. raw curry powder
  • 1/4 turmeric
  • 1/2 tsp. ground black mustard
  • 1-2 inch piece cinnamon
  • few curry leaves and rampe
  • 2 large cloves of garlic and 1/2 ginger root crushed
  • 1/4 cup coconut milk (or fresh milk)
  • 2-3 tbs. vegetable oil 1-2 tbs. sugar (adjust according to taste and the pineapple used)
  • Salt to taste
  • Heat oil in saucepan.
  • Add crushed ginger & garlic, curry leaves, rampe, cinnamon, sliced onions and green peppers.
  • Keep mixing the ingredients until the onions are soft.
  • Add salt, turmeric, raw curry powder, ground mustard and Maldive fish.
  • Mix all the ingredients well and add pineapple pieces.
  • Keep mixing the pineapple pieces until well coated with the spices.
  • Reduce heat and allow to simmer for few minutes.
  • If using canned pineapple add 1/2 of the drained juice.
  • Allow to simmer for few more minutes longer.
  • Add the sugar, mix well and adjust salt.
  • Taste and if necessary add a little lime juice (depends on the pineapple used).
  • Add 1/4 cup coconut milk (or fresh milk).
  • Let simmer for a little while and take off heat.

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