Sri Lanka Annasi (Pineapple Curry)
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Annasi (pineapple curry) | |||
| 1 | each |
pineapple, fresh
fresh |
|
| 25 | grams |
onions
|
|
| 2 | each |
green chili peppers
fresh |
*
|
| 50 | grams |
ghee (clarified butter)
|
|
| 1 | x |
curry leaves
|
*
|
| ½ | each |
lemongrass
stems |
*
|
| 1 | teaspoon |
red chile powder
|
* |
| ½ | teaspoon |
mustard seeds
|
|
| ½ | teaspoon |
turmeric
|
|
| ¼ | teaspoon |
salt
|
|
| 200 | ml |
coconut milk
|
*
|
| ½ | teaspoon |
fennel bulb
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Annasi (pineapple curry) | |||
| 1 | each |
pineapple, fresh
fresh |
|
| 25 | grams |
onions
|
|
| 2 | each |
green chili peppers
fresh |
*
|
| 5E+1 | grams |
ghee (clarified butter)
|
|
| 1 | x |
curry leaves
|
*
|
| 0.5 | each |
lemongrass
stems |
*
|
| 5 | ml |
red chile powder
|
* |
| 2.5 | ml |
mustard seeds
|
|
| 2.5 | ml |
turmeric
|
|
| 1.3 | ml |
salt
|
|
| 2E+2 | ml |
coconut milk
|
*
|
| 2.5 | ml |
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.
