Annasi (Pineapple Curry) 1 Pineapple, fresh
25 g Onion
2 Chile, fresh
50 g Ghee
Curry leaf sprigs
1/2 Lemon grass stem
1 ts Chile powder
1/2 ts Mustard seeds, ground
1/2 ts Turmeric
1/4 ts Salt
200 ml Coconut milk
1/2 ts Fennel
Cut the pineapple in half lengthways, scoop out the flesh and cut into
cubes. Retain the half pineapple shells. Chop the onion and finely
slice the chiles Heat the ghee and fry the onion together with the
curry leaves and lemon grass. Add the chile powder paprika powder,
mustard, turmeric, salt and pine apple pieces and cook for a few
minutes until the pineapple is soft. Remove from the heat and pour in
the coconut milk. Sprinkle with the fennel and allow curry to simmer
for a further 10 minutes. Serve in hollowed out pineapple shells,
garnished with sliced chiles.
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