mearl223 On September - 29 - 2011

Pineapple curry

This curry can be made in 2 ways – the South Indian Udipi style & the Thai style & you can replace pineapple with ripe mangoes & you can even add potatoes, prawns, tofu, chicken strips or assorted veggies like carrots, peas, etc – Mix-n-Match as u like in this FUN recipe!

 

 

PrepTime 5mins – Serves 2-3 – CookTime 20mins

 

 

Ingredients:

Half medium sized pineapple cut into small cubes.
2 cups yoghurt/ curd
1.5 cups fresh grated coconut
chopped 1″ ginger piece or ginger paste
1-2 small green chilies
20 Curry leaves
1/2 tsp cumin seeds
2-3 peppercorns
1/2 tsp mustard seeds
1 whole dry red chili (for the tempering/ tadka)
1/2 tsp methi/ fenugreek seeds
1/2 tsp turmeric powder/ haldi
Salt to taste
2 tbsp cooking oil
a pinch of sugar (optional)

2 cups cooked boneless chicken cubes or fried tofu

 


Cooking Instructions
:

Cover the pineapple pieces with water in a non-stick (teflon) saucepan & add turmeric powder, a few curry leaves and salt. Set the cooked pieapple aside.Now grind the coconut with a few curry leaves, green chillies, few mustard seeds and pepper, to a smooth paste with half the curd/ yoghurt (not water).Heat oil in a non-stick saucepan & fry the ground coconut-mix in it for a few minutes. Add the cooked pineapple, chicken/tofu to it & simmer on medium heat.Beat the remaining curd/yoghurt & add it to the curry. Simmer for few more minutes. Add salt & sugar to taste.

For the tadka/ tempering – heat little oil & splutter the mustard seeds, methi/ fenugreek seeds, red chili & the remaining curry leaves. Add this to the curry. If you want the curry to be more thick, mix some corn flour, gram flour or rice flour & boil for some more time until desired consistency is reached.

This was the Udipi style of making this dish. For the Thai variety, use 2 tbsp of Thai yellow curry paste instead of the green-chilii, ginger & curry leaves – Add it to the frying coconut paste along with thin gingershoot slices &/or snowpeas & at the end, add a few Thai basil leaves for the aroma.

 

5 Responses so far.

  1. Michelle W says:

    Can I use canned Pineapple?

  2. Baljit B says:

    i often make this curry ,but instead of orange-red food color u can use Kashmiri chillies in place of green ones .the curry will have a richer look 4 sure

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