Wednesday, July 4, 2012

Annasi Kari (Pineapple Curry)

1 Large Pineapple, not too ripe

2 tbsp Oil
1 Medium Onion, finely chopped
10 Curry Leaves
5cm/2in Cinnamon Stick
1/4 tsp Ground Turmeric
1 tsp Ground Coriander
1/4 tsp Black Mustard Seeds
1/4 tsp Ground Black Pepper
1 tsp Dried Crushed Chilli Flakes
30g/1oz Creamed Coconut
200ml/7 floz Cold Water
1/2 tsp Whole Cumin Seeds

Chop the ends off the Pineapple and slice away the skin.  Cut lengthways into quarters and remove the core. Cut into 2.5cm/1in pieces.
   Heat the oil in a pan and fry the Onion, Curry Leaves and Cinnamon over a medium heat until the onion is lightly browned.  Add the spices and mix well.  Follow with the Creamed Coconut and the water and stir over a low heat until the Coconut has dissolved, approx five minutes.  Add in the pineapple and slowly bring to the boil.  Simmer, uncovered, for 5 minutes. Just before serving sprinkle with Cumin Seeds.

As experienced by the Lifton Losers at a Pampered Chef Charity Fundraiser Cooking Show

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