Sri Lanka Annasi (Pineapple Curry)

1. 1

   Cut the pineapple in half lengthways, scoop out the flesh and cut into cubes.

2. 2

   Retain the half pineapple shells.

3. 3

   Chop the onion and finely slice the chiles.

4. 4

   Heat the ghee and fry the onion together with the curry leaves and lemon grass.

5. 5

   Add the chile powder paprika powder, mustard, turmeric, salt and pineapple pieces and cook for a few minutes until the pineapple is soft.

6. 6

   Remove from the heat and pour in the coconut milk.

7. 7

   Sprinkle with the fennel and allow curry to simmer for a further 10 minutes.

8. 8

   Serve in hollowed out pineapple shells, garnished with sliced chiles.

* Per serving · 4 servings · Values may vary.

No additional tips available.