| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Main dish |
1 |
Servings |
INGREDIENTS
| 1 |
|
Fresh pineapple |
| 25 |
g |
Onion |
| 2 |
|
Fresh chillies |
| 50 |
g |
Ghee sprig curry leaves |
| 1/2 |
|
Stem lemon grass |
| 1 |
ts |
Chilli powder |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Powdered mustard seeds |
| 1/2 |
ts |
Tuimeric |
| 1/4 |
ts |
Salt |
| 200 |
ml |
Coconut milk |
| 1/2 |
ts |
Fennel |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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