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Sri Lankan Pineapple Curry

  • 25minutes
  • 272calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 19 ounces pineapple chunks , drained (keep the juice)

  2. 1 small onion , sliced

  3. 2 hot green peppers, seeded and sliced

  4. 1 1/2 teaspoons mild curry powder

  5. 1/4 teaspoon turmeric

  6. 1 teaspoon fish sauce

  7. 1/2 teaspoon ground black mustard seeds

  8. 6 curry leaves

  9. 2 garlic cloves , crushed

  10. 1/2 inch cube fresh gingerroot, grated

  11. 1/4 cup coconut milk

  12. 3 tablespoons cooking oil

  13. 1 tablespoon sugar

  14. salt

Instructions Jump to Ingredients ↑

  1. Heat the oil in a pan and fry the onions and green peppers till just soft.

  2. Now add all of the ingredients EXCEPT for the coconut milk and sugar. Stir well to blend and coat the pineapple with the spices. Cook for 3 minutes.

  3. Add half of the pineapple juice to the pan and cook for 2 minutes.

  4. Add the sugar and coconut milk, simmer 2 minutes.

  5. Take off of the heat.

  6. Serve hot or cold as a side dish for your curry.

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