Ingredients
1 Large Pineapple, not too ripe2 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
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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