RECIPE
“Pineapple curry may sound unusual, but it’s a true Sri Lankan favourite. The sweet, sour and gently spiced flavours, softened with coconut milk, bring a burst of tropical freshness that perfectly balances richer curries. Simple to cook in one pot, and easily made vegan without Maldive fish.”
Prep Time: 15 mins | Cooking Time: 20 mins | Skill: Easy | Serves: 6
Ingredients
50 g ghee
1 onion, finely chopped
3 cm piece pandanus leaf
3 cm piece lemongrass stem, bruised
1 sprig fresh curry leaves, leaves picked
1 ripe pineapple, peeled, cored and cut into 2 cm pieces
3 cm piece cinnamon stick
1 teaspoon Maldive fish flakes
2 teaspoons dried chilli flakes
1 teaspoon black mustard seeds
¼ teaspoon ground turmeric
250 ml (1 cup) coconut milk
¼ teaspoon fennel seeds, roasted and ground
Method
Heat the ghee in a heavy-based saucepan, add the onion, pandanus leaf, lemongrass and curry leaves and cook over low heat for 6-8 minutes or until the onion is translucent.
Add all the remaining ingredients except for the ground fennel, simmer for 5 minutes, then add the fennel, simmer for 4 minutes.
Season to taste with salt and serve.