Pineapple Curry
In India pineapples grow in Assam and along the west coast. In the latter region -- Kerala, Goa, and Mangalore -- many fruits (for example, bananas, mangoes, jackfruit, and pineapple) are made into savory dishes. This recipe is from the Brahmin community of Mangalore.
1 cup grated coconut
1 pound fresh pineapple, peeled and cubed
1/4 teaspoon
dry mustard 2 green chiles
1/2 teaspoon
salt 2 tablespoons oil, butter or ghee
pinch of
mustard seeds 12 curry leaves
2 red chiles, broken into pieces
1 tablespoon chopped cilantro leaves
1/3 teaspoon
mustard powder 1/4 teaspoon
turmeric powder 1 1/2 to 2 teaspoons
sugar (depending on the sourness of the pineapple)
1/4 teaspoon
salt Put half of the grated coconut in a bowl with 2/3 cup warm water and set aside for 15 minutes. Then squeeze out the coconut milk -- you should get about 1/2 cup.
Put the pineapple into a bowl. Mix the marinade ingredients and a little water in a small bowl and sprinkle all over the pineapple. Mix well. Leave to marinate for at least 15 minutes.
Put the remaining grated coconut, dry mustard, green chiles (without stem), salt, and 1 cup of water into a blender and pureé.
Heat the oil in a shallow pan. When smoking hot, add the pinch of mustard seeds and when they pop, add the curry leaves and stir. They will release their fragrance into the oil. After a minute or so, add the red chiles and stir. After a few seconds (and before the red chiles turn very dark) add the pineapple. Stir-fry for 10 minutes.
Add the pureéd coconut mixture and the coconut milk. Taste for seasoning and adjust the salt and sugar if necessary. Cook for 5 minutes or until the preferred texture of pineapple is reached. Garnish with cilantro leaves to serve.
Best with white rice and accompanied by a green vegetable such as potatoes with spinach or fenugreek.
