As mentioned in previous posts, in India and Sri Lanka tropical fruits such as pineapple are often eaten sprinkled with chilli powder or black pepper (or maybe chaat masala) and salt. Lime juice or amchur can be added. Its delicious, easy, and a great outdoors snack.
But in South India and Sri Lanka, pineapple is also used in curries, often with coconut milk. This is a typical Sri Lankan Pineapple Curry with coconut milk, pandanus and Badapu Thuna Paha to flavour the dish. You can make your own Badapu Thuna Paha (roasted Curry Powder), or purchase from a Sri Lankan or South Indian grocery. Or substitute any roasted curry powder.
Sri Lankan Pineapple and Coconut Curry
2 small pineapples, about 1.4 kg
0.5 red onion, sliced
10 curry leaves
10cm piece pandanus
1 clove garlic, chopped
1 tspn brown mustard seeds
1 tspn Indian chilli powder
0.5 tspn turmeric powder
1 tspn Badapu Thuna Paha , or a roasted curry powder
1 cup coconut milk
0.5 cup coconut cream
sea salt to taste
Cut the peel off the pineapple and cut each one into 2 cm cubes. In a bowl, mix the onion, pineapple, curry leaves, pandan and garlic and set aside.
In a tadka pan or heavy pan, dry roast the mustard seeds over medium heat until fragrant. Grind them into a powder. Set aside.
In a kadhai over medium heat, add the chilli powder and roast it until it darkens a little in colour, then quickly add the pineapple and onion mixture. Mix, and add the turmeric and Badapu Thuna Paha – mix again.
Add the coconut milk. Mix, and cook over medium heat for 15 minutes.
Add the coconut cream and mustard seed powder, and simmer again for 3 minutes, stirring continuously so the coconut cream does not split.
Taste, and season as needed.
Serve with other curries and rice.