Annasi (Pineapple Curry) Recipe
1 fresh pineapple
25 g onion
2 fresh chillies
50 g ghee sprig curry leaves
1/2 stem lemon grass
1 tsp chilli powder
1 tsp paprika
1/2 tsp powdered mustard seeds
1/2 tsp tuimeric
1/4 tsp salt
200 ml coconut milk
1/2 tsp 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 chillies Heat the ghee and fry the onion together with the
curry leaves and lemon grass. Add the chilli 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 chillies. From "A taste of Sri Lanka" by Indra
Jayasekera, ISBN #962 224 010 0
to Indian Recipes
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