This simple, delicious, recipe for a tropical fruit curry can be created with just a few spices and coconut milk. Great with rice or perfect as a side with grilled chicken or meat.
- 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, ground, or to taste
- 1 tablespoon molasses, or jaggery
- 1 cup coconut milk
- ½ cup water
- 2 tablespoons coconut oil
- Heat oil in a 9-inch frying pan on medium heat. Add mustard seeds and allow to sizzle and pop, around ½ a minute.
- Add ginger, onions and ground coriander, and sauté until onions change become translucent about 2 minutes.
- Add pineapple, salt and chili powder, and allow to cook, stirring occasionally, until it turns it starts browning, about 5 minutes.
- Add molasses (or jaggery), 1 cup coconut milk, and ½ cup water. Allow simmering 8-10 minutes, stirring occasionally, until thickened.
- 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. Ground red chili 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.