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Pineapple Curry

Urvashi Saxena
The first time I heard about this curry, I was skeptical but when I really thought about it and imagined these flavors, I was sure it will all merge together very beautifully! Give this fruit curry a go! Perfect for a comfort, quick meal!
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Sri Lankan
Servings 4

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!!
Keyword Curry, Pineapple, Quick-Meals, Weeknight-Dinner