Hawaiian Pineapple Curry
A different creamy curry made of pineapples, peas and coconut milk. Easy to cook and tastes great with soft chapathis.
If you are like me, who doesn’t enjoy a lot of sweets and at the same time cant tolerate a lot of heat and really like a mix of hot and sweet, prefer tangy food, love pineapples and like Indo Chinese cuisine, you would love this recipe. When I came across this recipe in Chef Mallika Badrinath’s cook book, I immediately gave it a try and was so impressed with the results. This recipe does not use onion, tomato and potatoes. So its a great different ‘curry’ recipe if you are bored of eating the same old onion tomato based curry.
The recipe calls for unripe pineapple but I have always used fully ripe pineapple. It still tastes great as a conglomeration of heat, sweet n tang.This recipe uses 5 green chillies. Initially I was hesitant as I normally use 1 chilli but at the end I was glad that I did use 5 chillies. Since the thick and creamy coconut milk balances the heat, you don’t have to worry about the heat and add 5 or even step up to 6 Thai chillies. The original recipe involves grinding coconut and extracting the milk but i just used canned coconut milk.
When you taste the curry, you are first greeted by the creamy aromatic coconut curry and when you take a bite of the well cooked pineapple and experience the slight sweet and tang, its a blissful culinary experience. Cook this up for dinner and you sure will have a satisfying hearty meal.
Pineapple -1 cut into medium sized squares
Coconut milk -1 can
Frozen peas thawed -1/2 to 1/4 cup depending on your taste
Salt to taste
Cumin powder 1 tbspn
Coriander powder 1 tbspn
Oil to saute
To grind together:
Coconut powder or flakes -1/4 cup
Thai chillies – I used 5. You can step up the heat to 6 chillies. The heat will be manageable if the other ingredients in the said ratio
Ginger 1/2 inch
Poppy seeds 1 and half tsp
2 tsp of water
1. Grind the items given above as ‘To grind together’ into a paste
2. Heat oil in a deep pan
3. Temper cinnamon stick
4. Add pineapple pieces and saute for 2 mins
5. Add coriander powder, cumin powder and saute
6. Dissolve 1/4 cup of coconut milk in water and add it to the pineapple pieces
7. Let this boil for 5 minutes so that the pineapple is cooked
8. Add salt, the ground paste and thawed peas and saute
9. Add some water and let it boil for 5 mins
10. Add the thick coconut milk and mix well. Once this comes to a boil, remove from flame and garnish with finely chopped coriander leaves
11. Creamy n tasty pineapple curry is ready. Serve with soft chapathis.