Sweet Pineapple 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 3 servings
- Pineapple (chopped into small pieces) : 1 cup
- Chilly Powder : 1 tsp
- Turmeric Powder : ½ tsp
- Coconut : ¼ Cup — grated
- ½ tsp ½ tsp (Jeerakam)
- Cashew Nuts (soaked) : 5 pcs
- Salt, to taste
- Coriander Leaves : A few — for garnishing
Preparation
Step 1
Mix Pineapple with Chilly powder, Turmeric Powder & Salt. Boil It in ½ cup (100 ml) of water.
Step 2
Grind well the grated Coconut, Jeerakam and cashew nuts with a little water.
Step 3
Mix this with the boiled pineapple.
Step 4
Cook in a low flame for 5 minutes.
Step 5
Decorate with Coriander leaves and serve hot.
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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