Sri Lanka Annasi (Pineapple Curry)
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Saved in 3 recipe boxes and 2 cookbooks
Saved in 3 recipe boxes and 2 cookbooks
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Metric measurements
* Nutrition Facts
Ingredients
| Annasi (pineapple curry) | |||
| 1 | each | pineapple, fresh | fresh |
| 25 | grams | onion | |
| 2 | each | green chili peppers | fresh* |
| 50 | grams | ghee (clarified butter) | |
| 1 | x | curry leaves | * |
| 1/2 | each | lemon grass | stems* |
| 1 | teaspoon | red chile powder | * |
| 1/2 | teaspoon | mustard seeds | |
| 1/2 | teaspoon | turmeric | |
| 1/4 | teaspoon | salt | |
| 200 | ml | coconut milk | * |
| 1/2 | teaspoon | fennel bulb | |
Directions
Cut the pineapple in half lengthways, scoop out the flesh and cut into cubes.
Retain the half pineapple shells.
Chop the onion and finely slice the chiles.
Heat the ghee and fry the onion together with the curry leaves and lemon grass.
Add the chile powder paprika powder, mustard, turmeric, salt and pineapple pieces and cook for a few minutes until the pineapple is soft.
Remove from the heat and pour in the coconut milk.
Sprinkle with the fennel and allow curry to simmer for a further 10 minutes.
Serve in hollowed out pineapple shells, garnished with sliced chiles.
First published: 1996-01-27 last updated: 2012-03-31
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