Pineapple curry with basmati rice for hot summer afternoons.

It is getting really warm and today for lunch all my little girl and I wanted was a light curry and rice followed by a nap. We are having a pineapple coconut curry that has been tempered in butter that gives it not only a flavour but also helps release the fragrance of the mustard seeds, curry leaves, and red chillies into the curry. We love it and each time I have made it for a new set of people and announced there is pineapple curry on the new menu; the first reaction is of complete disbelief; a curry made entirely with a fruit! I smirk and serve. The first spoonful is always with a doubt in their minds and thereafter they go back converted for life and with a generous extra for home. Do give this recipe a try, you will be a convert too, I can assure you that.

Serves 4

Ingredients:

For the marinade:

  • ¼ tsp mustard powder
  • ¼ tsp turmeric
  • 2-4 tsp of sugar depending on the sourness of pineapple
  • ¼ tsp salt

For the curry:

  • 500 grams pineapple
  • 1 cup coconut milk
  • ½ tsp mustard powder
  • 1 tsp salt
  • 2 tbsp butter
  • ½ tsp of mustard seeds
  • 18-20 curry leaves
  • 2 red dry chillies
  • Chopped coriander for garnish

For the rice:

  • 200g basmati rice or rice of your choice
  • 400 ml of water to cook the rice

Instructions:

  1. Peel and chop the pineapple into cubes. Combine all the ingredients for the marinade and rub all over the pineapple. Leave it to sit for about 15 minutes.
  2. Take the coconut milk, mustard powder, salt and 1 cup of water and mix well. Keep aside.
  3. In a large pan, heat the butter, when hot add the mustard seeds. When they begin to splutter add the curry leaves. After about 30 seconds add the dry red chillies.
  4. After a few seconds, add the pineapple. Lower the heat and cook for about 10 minutes.
  5. While the curry is cooking, Bring 400 ml of water to boil and cook the rice till done. Drain any extra water.
  6. Now add the coconut milk-mustard powder mix and add to the pan. Cook for 5-7 minutes.
  7. Garnish with coriander leaves and serve the curry with rice.

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