Forget what you know about curry, this curry is sweet!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 15 mins
1 large ripe pineapple, peeled and cubed
1 Tbsp (15 ml) butter
generous pinch of mustard seeds
10 fresh curry leaves
2 whole star anise
2 red chillies, roughly chopped
½ tsp (2.5 ml) fresh turmeric, grated
generous pinch of saffron
¼ tsp (1.25 ml) mustard powder
2 green chillies
½ tsp (2.5 ml) salt
fresh coriander to serve
Place the pineapple in the coconut milk, mix well, and marinate for 15 minutes.
Heat the butter in a shallow saucepan and when very hot, add the mustard seeds. When they start to pop, add the curry leaves and star anise, stir and allow the flavours to be released.
After a minute or so, add the red chillies and stir for a few seconds. Before the chillies brown, drain the pineapple (reserve the coconut milk) and add to the pan, along with the grated turmeric and saffron. Stir-fry for 10 minutes.
Using a hand blender, blend the mustard powder, green chillies, salt and reserved coconut milk and pour into the saucepan. Cook for 5 minutes or until the preferred texture of the pineapple is reached.
Garnish with fresh coriander and serve with fragrant rice.
If the pineapple is very sour you can add 1 tsp (5 ml) sugar to the saucepan when you add the coconut milk. Pineapples, when ripe and sweet, will actually smell ripe and sweet.