A simple, delicious, tropical fruit curry created with just a few spices and coconut milk.
250 grams of diced pineapple (about half a small ripe pineapple, peel cut and core into half inch cubes. If using canned pineapple, cut rings into 1/2” pieces)
½ teaspoon mustard seed
1 tablespoon grated ginger
½ small onion, finely chopped
1 tablespoon ground coriander
¾ teaspoon salt, or to taste
½ teaspoon red chili powder, or to taste
1 tablespoon molasses, or jaggery
1 cup coconut milk
½ cup water
2 tablespoons coconut oil
- 1. Heat oil in a 9 inch frying pan on medium heat. Add mustard seeds and allow to sizzle and pop, around ½ a minute.
- 2. Add ginger, onions and ground coriander, and sauté until onions change become transluscent, about 2 minutes.
- 3. Add pineapple, salt and chili powder, and allow to cook, stirring occasionally, until it turns it starts browning, about 5 minutes.
- 4. Add molasses (or jaggery), 1 cup coconut milk and ½ cup water. Allow to simmer 8-10 minutes, stirring occasionally, until thickened.
- 5. Serve with rice.
The pineapples, of course, are critical. Coconut oil gives a distinctive South Indian flavour, but you can substitute the coconut oil with any mild-flavored cooking oil. Molasses, which gives the curry its brown colour and adds a unique flavour, can be replaced by jaggery, which is sweeter. Red chili powder can be replaced with a whole fresh green chili sliced down the center. If using coconut cream or thick coconut milk, add an extra ½ cup water. I suggest you serve this as once, as the curry tastes best when fresh. It goes well with rice and some grilled chicken.