Sri Lanka Annasi (Pineapple Curry)

12 ingredients
8 steps

Ingredients

  • 1 each pineapple, fresh fresh
  • 25 grams onions
  • 2 each green chili peppers fresh
  • 50 grams ghee (clarified butter)
  • 1 x curry leaves
  • 1/2 each lemongrass stems
  • 1 teaspoon red chile powder
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon salt
  • 200 ml coconut milk
  • 1/2 teaspoon fennel bulb

Directions

  1. 1
    Cut the pineapple in half lengthways, scoop out the flesh and cut into cubes.
  2. 2
    Retain the half pineapple shells.
  3. 3
    Chop the onion and finely slice the chiles.
  4. 4
    Heat the ghee and fry the onion together with the curry leaves and lemon grass.
  5. 5
    Add the chile powder paprika powder, mustard, turmeric, salt and pineapple pieces and cook for a few minutes until the pineapple is soft.
  6. 6
    Remove from the heat and pour in the coconut milk.
  7. 7
    Sprinkle with the fennel and allow curry to simmer for a further 10 minutes.
  8. 8
    Serve in hollowed out pineapple shells, garnished with sliced chiles.

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