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Main Course

Pineapple Yoghurt Curry

This homestyle mixed curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.

Ingredientsfor 15 servings

Pineapple A medium sized one
21/2 cup Plain yoghurt
1 cup Shallots — thinly sliced
Chilli powder, to taste
1/2 tsp Turmeric powder
Salt, to taste
Sugar, to taste
1 tsp Mustard seeds
Curry leaves A, a few

Preparation

Step 1
Cut pineapple into small pieces.
Step 2
Cook it with salt and turmeric powder. Set aside until it is cools down.
Step 3
Add yoghurt, Stir everything together thoroughly and add sugar to taste and keep for 1 hr.
Step 4
Warm the oil in a pan.
Step 5
Cook shallots and add chilli powder.
Step 6
Add it to the pineapple yoghurt mix.
Step 7
Do not put the pineapple mix into the hot pan.
Step 8
Set a pan over medium heat and pour in the oil.
Step 9
Let the mustard seeds crackle and curry leaves and mix it with the above.

Tip

Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.

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Main Course

Pineapple Yoghurt Curry

Ingredientsfor 15 servings

Pineapple A medium sized one
21/2 cup Plain yoghurt
1 cup Shallots — thinly sliced
Chilli powder, to taste
1/2 tsp Turmeric powder
Salt, to taste
Sugar, to taste
1 tsp Mustard seeds
Curry leaves A, a few

Preparation

Step 1
Cut pineapple into small pieces.
Step 2
Cook it with salt and turmeric powder. Set aside until it is cools down.
Step 3
Add yoghurt, Stir everything together thoroughly and add sugar to taste and keep for 1 hr.
Step 4
Warm the oil in a pan.
Step 5
Cook shallots and add chilli powder.
Step 6
Add it to the pineapple yoghurt mix.
Step 7
Do not put the pineapple mix into the hot pan.
Step 8
Set a pan over medium heat and pour in the oil.
Step 9
Let the mustard seeds crackle and curry leaves and mix it with the above.