NINA ZENOVYA
1. Heat 4 tbsp of rapeseed oil in a large deep frying pan. Add the garlic and allow to cook for a minute before adding the shallots, cinnamon and curry leaves. Fry gently for around 3 minutes.
2. Add the garamasala, dried red chillis and turmeric and allow to cook until aromatic (a minute or so).
3. Add the coconut milk and palm sugar, bring to the boil and leave to simmer for 6 minutes until everything is nice and soft.
4. Cut the pineapple into 1cm cubes, discarding the tough stalk which runs through the middle, then add the fruit to the pan. Add the green chillis, season and bring back to the boil.
5. Allow to simmer for 5 minute until the pineapple is cooked through. Put the lid on to seal in the flavours and set aside until ready to eat.
6. Serve with rice, spicy sambol and any other curry you care to accompany it.
Sri Lankan Pineapple Curry
SERVES:
4
1 medium pineapple
3 cloves of garlic, finely chopped
3 shallots, finely sliced
1 cinnamon stick, broken into pieces
5g curry leaves
1 tsp palm sugar
1 tsp tumeric
3 tbsp garamasala
400ml coconut milk
4 large dried red chillies
2 fresh green chillis (if you like it really spicy)
Note: The Sri Lankans love to keep their spices in whole, so don't be afraid of keeping the leaves and cinnamon in the curry when serving! You can read all about my trip to Sri Lanka here.
