Sujata's Pineapple Curry Serves 4 Pineapple curry is a distinctively Sri Lankan dish. Usually eaten at lunch rather than dinner, it is on the sweet and sour side. It is a touch spicy, but in this version if you use coconut milk, it will counteract the spiciness. Side dish to a chicken curry or a vegetarian alternative. This version by our friend Sujata can be cooked to almost a chutney. So you could even use it as a sauce to bring a taste of the tropics to something like roast chicken or poached salmon.
Instructions: Chop the pineapple into small cubes, around 1cm x 1cm. Mix the curry paste ingredients together and cover the pineapple cubes in the mixture. Heat up the oil in a deep frying pan and add the mustard seeds. When the mustard seeds start popping, add the garlic, the diced onion and the curry leaves. Once the ingredients have turned a lovely shade of golden brown, add the pineapple and all the curry paste. Turn the heat down and soften the pineapple (this should take about 5 minutes). Add the water (or coconut milk) and the sugar, stir and simmer until thickened (this should take about 5 minutes). Enjoy! About Sujata Sujata lives in Kandy in Sri Lanka with her husband Roney and their young adult daughter Onella. Kandy is an ancient city of Sri Lanka. Sujata is a teacher but in her spare time loves sharing Sri Lankan culture with Tell Tale guests. And she'll even show you how to knock up a delicious meal Sri Lankan style. Why not meet her family on Serendipity and Tea or Leopards and Turtles?
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