Sri Lankan Pineapple curry(vegetarian, vegan).
Sri Lankan pineapple curry.A coconut milk Pineapple curry cooked in 30 minutes. The fruit curry fits into all types of diets as well, from vegan, vegetarian, gluten-free, to low-carb.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 1 medium-sized Pineapple cleaned and cut into thick cubes
- 3 tbsp oil
- a sprig of curry leaves
- 1 large onion cut into slices
- 1 green chilli chopped
- 3 cardamom pods slightly bruised
- 1 tsp turmeric powder
- 1/2 tsp mustard seeds
- 1 cup coconut milk
- 1 tsp sugar(optional)
Instructions
- 1
Have a bowl ready to hold the discarded skin of the pineapple.
- 2
Cut off the crown and the bottom stem.
- 3
If your Pineapple is large and long, cut it in half. This makes it easier to remove the skins.
- 4
Keep the pineapple in a standing position and slowly trim the skin.
- 5
Running the knife from top to bottom. Make sure to trim ONLY the skin.
- 6
Once you trim the skin, it’s time to remove the eyes.
- 7
Use a smaller, sharper, thinner knife to do this.
- 8
There are two ways to do this.
- 9
You will notice that the eyes run diagonal pattern on the flesh of the fruit.
- 10
Place the pairing knife diagonally, slightly slanted.
- 11
Keeping the eye in the middle, run the knife on both sides in a V-shape and cut out the eyes.
- 12
Once done, the pineapple will look like the image below.
- 13
This method takes a little time but will help you avoid taking out extra fresh off the pineapple.
- 14
Cut them into 1/2 inch round slices first.
- 15
And then, cut around the outer edges of the pineapple, cutting off the eyes.
- 16
Once done, cut them into thick cubes or chunks so they withstand the cooking heat better.
- 17
Place the pan over medium fire, pour in the oil(3 tablespoons), and heat it for a few seconds.
- 18
Add curry leaves(a sprig), onions(1 large), green chillies(1), cardamom(3), turmeric(1 teaspoon). (see notes above for a spicier pineapple curry).
- 19
Cook the ingredients for 5 minutes over low heat until the onion slices turn translucent.
- 20
Add the mustard seeds(1/2 teaspoon) to the pan just as the onions are turning slightly brown and sauté for 3 minutes over medium heat.
- 21
Add the Pineapple to the tempered ingredients.
- 22
Reduce the heat to low and combine with the tempered ingredients in the pan for 5 minutes.
- 23
Season with salt while the pineapple cooks.
- 24
Maintaining low heat, pour in the coconut milk(1 cup).
- 25
Cover and simmer for 15-20 minutes or until the pineapple cubes turn soft, and season with salt if needed.
- 26
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.
- 27
Serve warm with rice and curry.