Hawaiian pizza’s have given people all over the world fear of fruit in savoury dishes. Who would put fruit in food?! People all over Asia! From Pineapple rice in Thailand to green banana curry in India, don’t confine fruit to the dessert category. Set it free from your fruit salad and don’t think Jam on toast is getting away from it!
Inspired by a recipe from a cooking course in Sri Lanka many years ago, I give you the very easy, yet very delicious pineapple curry. It is a guaranteed crowd pleaser. Whilst 80% of people I have served it to have responded with ‘Pineapple? In Curry?”, 100% have loved it!
This recipe will serve 4 people and is a lovely accompaniment to rice and dal.
1 small red onion sliced thinly
Half a pineapple, chopped into chunks
1.5 cups of coconut milk / half a can
1/2 tsp tumeric powder
1 tsp curry powder
1 pinch of chilli powder/flakes
1 pinch of salt
1 cinnamon stick
15 curry leaves
– cook the onion in a little oil and once it’s softened add the powders (excluding salt), cinnamon stick and curry leaves. Cook until the spices catch in the back of your throat.
– Add the pineapple and stir in the powders to coat the pieces in curry. Cook for a few minutes, stirring and then add the coconut milk and salt. Simmer for 15 minutes and serve. It’s really that simple!
The original recipe has sugar within it but my brother and I chose to remove this aspect. If the pineapple is nice and sweet it doesn’t need it!