Pineapples curry in clay

Pineapples curry in clay

Pineapple Curry Sri Lankan Style in clay pot

How to make spicy pineapple curry sri Lankan style

Today I have another recipe that is perfect for clay cooking pot. Sri Lankan Pineapple curry.  We usually use a unripe pineapple for this curry in Sri Lanka but if you prefer a sweet and spicy dish you could definitely make this with ripped pineapple as well. When pineapples go on sale, I make a huge batch of pineapple curry and freeze some extra containers to satisfy my cravings throughout the year.

image of unripe pinapples
Pinapples

There are lots fruit curry recipes in Sri Lanka that works perfect for using as a side or use as a sauce in making your favorite dip or hummus because of the thick bubbly texture, flavor, and mouthfeel. Curried fruits can be used in any way you use a tomato ketchup if you skip the coconut milk. When I was making special rice and curry ensemble, my favorite go to recipes were curried mango, June plum, or Bilimbi curries when in was in Sri Lanka. It is next to impossible to find Bilimpi in where I live in USA , and June plums aren’t that easy either. Today I often prepare Mango, Pineapple, or green apples with same recipes whenever I get the chance. They work just fine, freeze well over long period of time, taste great after thawing and reheating and makes whole house filled with fragrance of the sweet fruity aroma when cooking.

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That itself is a great reason to cook a pineapple curry today.

Without much more details, lets get into our recipe.

Sri Lankan Style Pineapple Curry

Ingredients

For tempering

  • One medium size unripe pineapple
  • One medium red onion
  • One teaspoon of Maldives fish
  • 2-inch piece of Pandan leaves
  • ¼ stem lemongrass
  • 1 sprig of curry leaves
  • 2-inch piece of cinnamon
  • Teaspoon of Fenugreek seeds
  • 4 cardamom pods
  • 4 cloves
  • Green chilies
  • Ginger minced
  • Garlic minced
  • Black curry powder

For curry powder

  • 3 tbsp of toasted spicy paprika powder
  • 1tsp ground mustard
  • ½ tsp of toasted cumin
  • ½ tsp of turmeric
  • Pinch of toasted black cumin seeds
  • ½ tsp of toasted coriander powder
  • ½ tsp of nutmeg
  • Salt
  • Cup of coconut milk
  • Oil
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Preparation

Remove the peel, core of the pineapple, and dice in to one-inch pieces. Set aside to use in the curry.

Prepare the curry powder by mixing toasted spices and nutmeg, turmeric, ground mustard and salt.

Place curry powder in a cup juice blender along with onions, ginger, garlic, salt and coconut milk and green chilies. Grind to a smooth paste. Rub over the pineapple pieces and set aside for 15 minutes to marinade.

Heat oil in a clay curry pot and add curry leaves, cinnamon, pandan leaves, Maldive fish and lemongrass. Give it a few second to warm up and add seasoned pineapple pieces. Sauté for few minutes. add a cup of water or just enough to cook the curry. cover and cook for 35 minutes or until pineapple pieces are soft and sauce is thick and bubbly.

Remove from heat and sprinkle a pinch of black curry powder on top.

Serve warm over rice or bread.

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Mango curry

June Plum curry

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