Pineapples curry in clay

Sri Lankan pineapple curry is really something that reminds me of beeches of sri Lanka. It is the feeling of heat of the full sun and the cool ocean breeze hitting my face at the same time is closest I can describe the flavor. A pineapple curry bubbling away in a clay cooking pot, on out door fire filling the spicy yet tangy aroma filling the air is right kind of pick me up for summer that I need.

Traditionally this curry in Sri Lanka use a unripe pineapples, but if you prefer a sweet notes over tanginess you could definitely make this with ripened pineapple as well. When pineapples go on sale, I make a big batch of pineapple curry and freeze some extra containers to satisfy my cravings throughout the year.

How to make spicy pineapple curry sri Lankan style

image of unripe pinapples

There are lots fruit curry recipes in Sri Lanka ideal as a sauce or a relish or a dip. This is a top curry among them. Because of the high pectin content in fruits, really simmered down curry resembles the texture of spicy thick jam and can be used in any way you use a regular sauce. The Spicy yet honey like sauce made with semi-ripe pineapples.

Many of my favorite rice and curry ensembles have a fruit curry to give spicy and tangy notes. Go to such curries are 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 ,but this curry is a really good alternative to that. My menu’s here in New England often include Spicy green apple curry, Mango and Pineapple curry. They work great, freeze well over long period of time, taste great after thawing and reheating and makes whole house fill sweet fruity aroma when cooking.

Without much more details, lets get into our recipe.

Sri Lankan Style Pineapple Curry made from scratch

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
  • Coconut Oil


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.

June plum curry made from scratch

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