Name: Pineapple curry
Yield: Serves 6
Cuisine: Sri Lanka
Ingredients: 1 sprig fresh curry leaves, leaves picked; 3 cm (1¼ in) piece pandanus leaf; 1 ripe pineapple, peeled, cored and cut into 2 cm (¾ in) pieces; 250 ml (9 fl oz/1 cup) coconut milk; 1 teaspoon Maldive fish flakes; 2 teaspoons dried chilli flakes; 50 g (1¾ oz) ghee; 1 teaspoon black mustard seeds; ¼ teaspoon fennel seeds, roasted and ground; 3 cm (1¼ in) piece lemongrass stem, bruised; ¼ teaspoon ground turmeric; 1 onion, finely chopped; 3 cm (1¼ in) piece cinnamon stick

Preparation info

Serves
6

Difficulty
Easy

Appears in

Serendip

By Peter Kuruvita

Published 2009

About

I love this typically Sri Lankan curry—although it sounds unusual it works very well. But it nearly started a riot while Karen and I were working in Fiji. Most of the men on the construction crews there were Fijian Indians, very particular about their south Indian-based curries. One night after I had cooked a Sri Lankan buffet for the resort guests we served the leftover curries to the Indian guys. Everything was fine until they ate some of the pineapple curry. I think they suspected that t