We love this pineapple curry with a big plate of Sheril’s Barbeque Chicken and some fluffly white rice. A version of this recipe has even made it to the New York Times.
Sheril often riffs on the ingredients and after visiting him on several occasions, we are sharing our favourite version. It has a green chilli to keep it zippy like the man himself.
Pineapple Curry Recipe
1 cup fresh shredded coconut
1 tsp ground turmeric
1 small onion, minced
1 small green chilli, minced
1/2 tsp cumin seeds
2 tsp coconut oil
1 tsp mustard seeds
6-10 fresh curry leaves
1 pineapple / 4 cups / about 500 g. or 1 lb., finely chopped.
1 tsp. sugar
1/2 teaspoon salt
1 cup (250 ml) water – divided
- Heat the coconut oil in a wok or large sauté pan over medium heat and add the mustard seeds and cook until they begin to pop, 2-3 minutes.
- Add the curry leaves, cumin seeds, and turmeric and mix for about 1 minute to create a paste.
- Stir in the onion, green chilli, garlic, coconut, and 2/3 cup water and cook for about 3 minutes.
- Add the pineapple, sugar, salt and the remaining 1/3 cup water. Continue cooking until the water is almost absorbed and the pineapple is soft – about 10 minutes.
- Serve with rice.