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Why you need this this Sri Lankan pineapple curry in your life

  • Author: Tooting Mama
  • Prep Time: 15 minutes
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Side dish
  • Cuisine: Sri Lankan


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. It’s ready to serve. This works beautifully with chicken curry or a dry curry like a mallung  

Keywords: pineapple curry