Sri Lanka Annasi (Pineapple Curry)

Ingredients

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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.