Once upon a time when I was a teenager who couldn’t cook at all, I saw someone make a pineapple curry on a cooking show. I scrambled to get some pen and paper to note down the recipe, and barely managed to get the key ingredients down. I don’t know if I got it right but that doesn’t matter because this tastes really good!
- Pineapple chunks (I used one small fresh pineapple)
- Coconut milk – 8 to 10 tbsp
- Ginger, finely chopped or minced – 1/3 tsp
- Curry leaves – 10
- Mustard seeds – 1 tsp, level
- Cumin seeds – 1 tsp, level
- Green cardamom pod – 1, big
- Red chilli powder – 1/8 tsp, or more to taste
- Turmeric powder – 1/8 tsp
- Salt – to taste
Heat up a wok (or other pan), turn down heat and toast mustard seeds till they start popping vigourously. Throw in the cardamom pod and toast for a few seconds. Add cumin seeds and toast for about 10 more seconds. Then the curry leaves go in and when they begin to dry out, it’s time to put in the ginger. When the ginger starts to stick, add a splash of water, red chilli powder and turmeric powder. Stir and cook for about a minute.
Add pineapple chunks, mix well and let them heat through. Pour in the coconut milk and a few splashes of water as needed. Cover and let it come to a gentle simmer. Cook for 4 to 5 minutes. Turn off heat and mix in salt. Let the curry sit for 10 to 15 minutes before you dig in!
I’ve only tried this with plain steamed rice, but I bet it would taste great with biryani, pulao or fried rice.