Pineapple curry with red curry powder
Pineapple curry is so good that it needs an updated version with the 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. Add only the amount of coconut milk you think you need to balance the heat in small increments at the end of the cooking process. That way most of the water is already evaporated and you won’t cook pineapples longer than it needs to.
How to make spicy pineapple curry Sri Lankan styleTweet
This Sri Lankan pineapple curry is another recipe that is perfect for clay cooking pot. We usually use an unripe pineapple for this curry in Sri Lanka but if you prefer a sweet and spicy dish you could make this with semi-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 of other fruit curry recipes in Sri Lanka that works perfect for rice and curry meals 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 tomato ketchup if you skip the coconut milk.
My favorite fruit curry recipes of all time are mango, June plum, or Bilimbi curries since my childhood time in Sri Lanka. It is next to impossible to find Bilimpi in where I live in the USA, but June plum available time to time.
Easiest to find and cook, however, are often mango, pineapple, or green apples with same curry powder blend in the recipe with slight variations, whenever I get the chance. They are delicious, freeze well over an extended period, 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 give this pineapple curry a chance today.
Without much more details, let’s 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 stalk of lemongrass split in two 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 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 into one-inch cubes.
- 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 a 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 spicier)
- Cook on low until sauce very thick and just coating the pieces of pineapple pieces