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PrintCHILLI AND MUSTARD FLAVORED PINEAPPLE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Halve the pineapple lengthways. Peel them and remove the eyes and the central core. Cut into bite size piece.
- Put the pineapple in a large pan and add water, with the coconut milk, turmeric and crushed chillies.
- Bring to a slow simmer and cook, covered, until the pineapple is soft, but not mushy.
- Add the salt and sugar, cook until the sauce thickens.
- Heat the oil in a pan, add the mustard seeds and cumin seeds. As soon as they begin to pop, add the onion and fry for 5 minutes, until the onion is soft.
- Add the chillies and curry leaves. Fry for 2 more minutes, then pour over the pineapple.
- Stir well, then remove from the heat. Serve hot or cold.
INGREDIENTS
- 1 pineapple
- 50 ml water
- 150 ml coconut milk
- ½ teaspoon ground turmeric
- ½ teaspoon crushed dried chillies
- Salt to taste
- 2 teaspoon granulated sugar
- 1 tablespoon Cooking oil
- ½ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 1 small onion, finely chopped
- 2 dried red chillies, broken
- 6 fresh curry leaves
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