Pineapple Curry

Don’t knock it until you’ve tried it! This is one of my top favourites, plus it’s quick and easy to prepare.

Peel and dice a nicely ripe pineapple Not a hard green one as you so often see. Choose one going yellow and where one of the bottom leaves on the top pulls out easily. Sniff it, it should have a strong pineapple aroma. Find a perfect one and it will make all the difference. The best come from the Côte d’Ivoire, Mauritius and Southern Africa all available in French supermarkets (at a small premium) while the UK offers no alternative to the inferior Costa Rican pineapple. Moan over, back to the recipe.

In a bowl mix:
1/4 tsp mustard powder
1/3 tsp turmeric
1 – 2 tsp sugar (1 if the pineapple is nicely ripe, 2 if not)
Pinch of salt
Splash of water

Add the diced pineapple and stir thoroughly to coat and leave to marinate for 30 minutes if you have the time.

Heat your cooking pot, I use a kadai but a frying pan or wok would suffice. When hot add:
2 tbs cooking oil
Pinch of black mustard seeds, after they splutter add
12 Curry Leaves, stir then add
a few crumbled dried red chilli flakes.
Finally add the pineapple and cook for around 10 minutes

Meanwhile:
Dissolve 75g creamed coconut in 300ml boiling water
Stir in a very finely chopped green chilli 1/4 tsp mustard powder and 1/2 tsp salt

After the 10 mins add to the pineapple and simmer for a further 5 minutes.

Serve with boiled basmati rice. Naan, chapatis, parathas etc. don’t go well with this curry.


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