Pineapple Curry


Preparation info

  • Difficulty


  • Serves


    as a side curry

Appears in

Hidden Kitchens of Sri Lanka

Hidden Kitchens of Sri Lanka

By Bree Hutchins

Published 2013

  • About

I have never really enjoyed dishes cooked with pineapple, however this curry created by Naleeka, with the first pineapple from their harvest, changed my mind — it was simply delicious. We also ate freshly sliced pineapple sprinkled with black pepper, or chilli powder and salt — bizarre but sensational combinations and wonderfully refreshing in the hot weather.


  • 2 small pineapples (about 1.4 kg/3 lb 2 oz in total), peeled
  • ½ red onion*, sliced
  • 1 sprig curry leaves, leaves picked
  • 12 cm ( inch) piece rampe (pandanus) leaf*, cut into 3 cm (1¼ inch) pieces
  • 1 clove garlic, finely chopped
  • 1 teaspoon black mustard seeds
  • 125 ml (4 fl oz/½ cup) coconut cream*
  • 1 teaspoon unroasted chilli powder*
  • ¼ teaspoon ground turmeric
  • 1 teaspoon Manike’s thuna paha (or store-bought roasted curry powder)
  • 250 ml (9 fl oz/1 cup) coconut milk*
  • salt, to taste


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.