When Piyumi Samaratunga served this curry as part of her Sri Lankan dinner, what caught my attention was the inclusion of ground coffee. We never used it in any of our curries, and I discovered that the slightly bitter flavor and deep color it brewed was a great balance to the pineapple’s sweet-tart tastes. Piyumi served it with the lemongrass-flavored pearl rice called Muttu sambha, and I suggest that you do