Pineapple curry with red curry powder
Pineapple curry is so good that it needs an updated version with traditional way of making it with my homemade curry powders. Pineapples one of the big time delicacies in Sri Lanka but to cook a curry out of pineapples, they need to be in that sweet spot where they are not super sweet but not all the way raw. Ideally when they just start turning yellow. Another top cooking tip while making this curry is pineapples release lot of juices while cooking. so add coconut milk in increments at the end of the cooking process. That way majority of water is already evaporated and you wont have to cook pineapples longer than it needs to.
How to make spicy pineapple curry sri Lankan styleTweet
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.
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.
That itself is a great reason to cook a pineapple curry today.
Without much more details, lets get into our recipe.
- 1 Clay Curry Pot
- 1 medium Pineapple Semi ripe / Green
- 1 medium Red Onion
- 1 tsp Maldive fish
- 2 inches piece of Pandan leaves
- 1 inch piece of lemongrass split in to halves
- 4 or 5 curry leaves
- 2 inch piece of Sri Lankan cinnamon
- 1 tsp fenugreek seeds
- 4 cardamom pods
- 4 cloves
- 4 green chilies sliced
- 2 cloves garlic minced
- 1 inch piece ginger minced
- 2 tbsp Coconut oil
Special Curry Seasoning blend
- 3 tbsp Red curry powder
- 2 tsp yellow curry powder
- ¼ tsp black cumin seeds toasted and ground
- ½ tsp ground nutmeg
- 2 tsp Sea salt or taste
To make the Sauce
- 1 cup thick coconut milk
- Remove the head, peel including eyes of the pineapple. Core and cube it in to one inch pieces.
- Mix up the curry powders, salt, nutmeg and black cumin powder
- Coat the pineapple pieces with curry powder. Set aside for 10 minutes to marinade.
- Heat oil in a clay pot on medium high and add onions, ginger garlic and green chili . cook for few seconds until onions become translucent.
- add cinnamon, lemongrass, cardamom, maldive fish, curry leaves and fenugreek seeds. sauté for few more seconds.
- add pineapple pieces and sauté for five minutes continuously turning.
- add coconut milk, pandan leaves and cook covered until pineapple pieces are soft and fall apart tender.
- Taste and adjust the salt and spice level to your taste. ( add teaspoon more cayenne pepper if you would like it more spicy)
- Cook on low until sauce very thick and just coating the pieces of pineapple pieces