Recipe - Sri Lanka Annasi (Pineapple Curry)

source
"A taste of Sri Lanka"
By Indra Jayasekera

ANNASI (PINEAPPLE CURRY
1 Pineapple, fresh
25 g Onion
2 Chile, fresh
50 g Ghee
Curry leaf sprigs
One half Lemon grass stem
1 teaspoon Chile powder
One half teaspoon Mustard seeds, ground
One half teaspoon Turmeric
One fourth teaspoon Salt
200 ml Coconut milk
One half teaspoon Fennel

=========================== Directions ========================

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 chiles Heat the ghee and fry the onion together with the curry leaves
and lemon grass. Add the chile 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 chiles.

ISBN #962 224 010 0

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