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Pineapple curry from Sri Lanka

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Ingredients for 5 servings:

  • 1 pineapple, peeled, cut into cubes
  • Chili powder, red
  • Salt
  • Sugar
  • 1 onion(s), sliced
  • 1 garlic clove(s), chopped
  • 2 chili peppers, green, chopped
  • 1 sprig(s) curry leaves

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Heat a pan and add a little oil. When it’s hot, add the sliced ​​onions and chopped ingredients. Fry until light brown, then add the curry leaves and stir well. Then add the pineapple. If using canned pineapple, drain well, reserving the juice, and set aside. Season with red chili powder, a little curry powder, and salt. Cook thoroughly. If desired, add some of the reserved pineapple juice. When the curry is cooked, add a little coconut milk. Remove from the heat and season to taste with a little sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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