Sri Lanka Annasi (Pineapple Curry)
Ingredients
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
|
* |
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
Serving Size 138g (4.9 oz)Amount per Serving
Calories 16558% of calories from fat
% Daily Value *
Total Fat 11g
16%
Saturated Fat 6g
32%
Trans Fat
0g
Cholesterol 27mg
9%
Sodium 497mg
21%
Total Carbohydrate
6g
6%
Dietary Fiber 3g
12%
Sugars g
Protein
3g
Vitamin A 9%
•
Vitamin C 112%
Calcium 5%
•
Iron 8%
* based on a 2,000 calorie diet
How is this calculated?