I have never really enjoyed dishes cooked with pineapple, however this curry created by
Cut each pineapple into quarters lengthways. Slice the pineapple into 2 cm (¾ inch) thick pieces and put in a bowl. Add the onion, curry leaves, rampe and garlic and set aside.
In a small heavy-based frying pan, dry-roast the mustard seeds over medium heat for about 2-3 minutes, or until fragrant. Cool slightly, then using a mortar and pestle, pound the seeds into a fine powder. Combine with the coconut cream and set aside.
Dry-roast the chilli powder over medium heat for 2-3 minutes, or until fragrant and darker in colour. Add to the pineapple, along with the turmeric and thuna paha; mix to combine. Transfer to a wok and pour in the coconut milk. Cook over medium heat for 15 minutes, or until the pineapple is tender, stirring regularly. Add the coconut cream and mustard and simmer for a further 3 minutes, stirring continuously so the coconut cream does not split. Season to taste with salt. Serve with a main curry and rice.
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