- 2tbs coconut oil
- 1 onion chopped
- 3 cms strip of pandan leaf
- 1 lemongrass stick, stripped of outer leaves, chopped and bashed
- 1 tsp cumin seeds
- 1 tsp of mustard seeds
- A spring of curry leaves – strip the leaves of the stalk
- A red chilli, finely chopped
- A stick of cinnamon (I use a piece about 4cm long)
- ¼ teaspoon of turmeric
- A pineapple, peeled cored, chopped into 3 cm pieces
- Half a can of coconut milk (about 200mls shaken well)
- Juice of a freshly squeezed lime
- In a large wok or frying pan heat the oil. Add the onion, pandan leaf and lemongrass, and cook until the onions start to lose their colour.
- Add the cumin and mustard seeds, curry leaves, chilli, cinnamon and turmeric cook for about two minutes, and stir continuously to make sure the spices don’t burn.
- Now add the pineapple. Stir into the spices, again stirring continuously. The pineapple will start to lose its colour, but that’s OK. Cook for around 5 minutes. Let the flavours permeate into the pineapple.
- Now add the coconut milk. Give your curry a gentle stir, the coconut milk will turn golden yellow. Turn the heat down and let your curry cook for another ten minutes.
- It’s ready to serve. This works beautifully with chicken curry or a dry curry like a mallung
Keywords: pineapple curry