Recipe - Annasi (Pineapple Curry)

1 Fresh pineapple
25 g Onion
2 Fresh chillies
50 g Ghee
sprig curry leaves
One half Stem lemon grass
1 teaspoon Chilli powder
1 teaspoon Paprika
One half teaspoon Powdered mustard seeds
One half teaspoon Tuimeric
One fourth teaspoon Salt
200 ml Coconut milk
One half teaspoon Fennel

Cut the pineapple in half lengthways, scoop out the flesh and cut into
cubes. Retain the half pineapple shells. Chop the onion and finely slice
the chillies Heat the ghee and fry the onion together with the curry leaves
and lemon grass. Add the chilli powder paprika powder, mustard, turmeric,
salt and pine apple pieces and cook for a few minutes until the pineapple
is soft. Remove from the heat and pour in the coconut milk. Sprinkle with
the fennel and allow curry to simmer for a further 10 minutes. Serve in
hollowed out pineapple shells, garnished with cut or sliced up chillies. From "A
taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini