Ingredients
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19 Ounces Pineapple Chunks Drained (keep the Juice)
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1 small onion (sliced)
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2 Hot Green Peppers Seeded and Sliced
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1 1⁄2 teaspoons mild curry powder
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1⁄4 teaspoon turmeric
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1 teaspoon fish sauce
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1⁄2 Teaspoon Ground Black Mustard Seeds
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6 curry leaves
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2 garlic cloves (crushed)
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1⁄2 Inch Cube Fresh Gingerroot Grated
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Directions
Prep Time: 20 m | Cook Time: 25mins | Serves: 4
Sri Lankan Pineapple Curry,“Delightful dish to serve with a hot curry. Easy to cook as tinned pineapple is used in this dish. You could serve this as a desert, it is not very spicy. I prefer it with a good chicken curry. Coconut milk defines this dish firmly as Sri Lankan.”,What can I add instead of fish sauce? I’m vegetarian.,how do I make oyster mushroom soup??? Can you pls help me….
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Steps
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1
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Heat the oil in a pan and fry the onions and green peppers till just soft. |
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Now add all of the ingredients EXCEPT for the coconut milk and sugar. Stir well to blend and coat the pineapple with the spices. Cook for 3 minutes. |
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3
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Add half of the pineapple juice to the pan and cook for 2 minutes. |
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Add the sugar and coconut milk, simmer 2 minutes. |
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Take off of the heat. |
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Serve hot or cold as a side dish for your curry. |
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