MasterChef Show has been one of my favorite shows since I was a little kid! The idea of receiving a mystery box and cooking any dish you fancy gives me so much joy and excitement! The MasterChef Australia Season 13 was extremely special since we got to see a diverse group of cooks who made it to the Top 20, Top 10, and Top 3. Having people from so many ethnicities gave this competition an edge as the Judges had to keep dishes with different base flavors and compare them with each other. And unless you aren’t aware, the winner for MasterChef Australia 2021 is Justin Narayan! The dishes that came out of this season have encouraged me to showcase my traditional food to a larger platform!
One such dish that I was extremely inspired by was Minoli De Silva’s Pineapple Curry. It was so inpiring to know that a quentissential summery fruit can be coverted into a savory comforting curry! I hope you enjoy my version of this Pineapple Curry! If you enjoyed it making it, let me know @cardamom__saffron.
Pineapple Curry
Equipment
- Saucepan
- Tempering Pan
Ingredients
For Curry
- 10-12 cubes of Pineapple remove the core or hard parts
- 3-4 Curry LeVES
- 2-3 tbsp Vegetable oil
- 1 Dried Red Chili
- 1 tsp Cumin Powder
- 2-3 tsp Salt
- 2 tsp Red Chili Powder
- 1 tbsp Garlic finely diced
- 2 tbsp Ginger Julienned
- 1/4 cup Onion finely diced
- 1 can Coconut Milk
For Tempering (Chonk)
- 1 tbsp Vegetable Oil
- 1/2 tbsp Mustard Seeds (Black Rai)
- 2-3 Curry Leaves
- 1 tbsp Ginger Julienned
Instructions
For Curry
- In a sauce pan, add in the oil, heat it for 20-30 seconds. Add in the curry leaves, ginger, garlic and saute for 1-2 mins or until the garlic is golden.
- Add in the finely diced onion and saute for another 1-2 mins or until the onions are translucent.
- Add in salt, cumin powder and the red chilli powder.
- Add in the pineapple pieces and saute until golden edges are formed. This will take about 5-8 mins.
- Add in the can of coconut milk and let it all simmer for 8-10 mins or until you are happy with the consistency of coconut milk.
- Pour it in your bowl and before serving prepare the chonk.
For Tempering (Chonk)
- In a small pan, add in oil, Rai, curry leaves and ginger, cook it till ginger is golden brown. Carefully add the chonk to the bowl of curry.
- Serve this golden goodness with Haldirams garlic naan or Kawan paratha with white rice. Enjoy!!
