Pineapple Curry

pineapple-low-res

Serves 6 as part of an Indian menu

I’ve cooked this dish for a lot of people over the years and they all rave about it. Most ask for the recipe!

This dish is vegetarian and vegan.

For the marinade…
½ tsp mustard powder
½ tsp turmeric
2 tsp sugar
¼ tsp salt
1 large pineapple, peeled, cored and cubed (approx 800g cut weight)

For the finished dish…
2/3 cup unsweetened desiccated coconut
½ tsp mustard powder
2 green chillies, deseeded and finely chopped
½ tsp salt
100 ml water
3 tbs vegetable oil
½ tsp mustard seeds
3 bay leaves
3 dried red chillies
150ml coconut milk
Fresh coriander, chopped

Mix all of the marinade ingredients except the pineapple into a paste with a little water. Stir in the pineapple and leave to stand for 30 minutes.

Blend the desiccated coconut, mustard, chillies, salt and water to a puree in a blender.

Heat the oil and add the mustard seeds until they start to pop. Add the bay leaves followed by the dried red chillies. Stir fry for 1 minute. Add the pineapple and gently stir fry for approx 10 minutes. Don’t let the pineapple over-soften.

Add the coconut puree and coconut milk and simmer for 5 minutes. Check the seasoning.

At this stage the curry can be cooled and stored in a fridge until needed.

Reheat the dish gently and garnish with the chopped coriander just before serving.

Posted in Garnishes & Side Dishes, Recipes, Vegan Dishes, Vegetarian Dishes.

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