Go Back
Urvashi Saxena

Pineapple Curry

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
Servings: 4
Course: Main Course
Cuisine: Sri Lankan
Ingredients Equipment Method

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

Equipment

  • Saucepan
  • Tempering Pan

Method
 

For Curry
  1. 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. 
  2. Add in the finely diced onion and saute for another 1-2 mins or until the onions are translucent. 
  3. Add in salt, cumin powder and the red chilli powder. 
  4. Add in the pineapple pieces and saute until golden edges are formed. This will take about 5-8 mins.
  5. 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. 
  6. Pour it in your bowl and before serving prepare the chonk. 
For Tempering (Chonk)
  1. 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.
  2. Serve this golden goodness with Haldirams garlic naan or Kawan paratha with white rice. Enjoy!!