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Tangy pineapple delight

Menu: Pineapple is one of those fruits which seldom has any non-lovers. From kids to elders and the old-aged, everyone loves this tropical fruit just in any form! Tangy, sweet and sour or whatever the taste be for your tongues, pineapple is surely a fruit that is versatile in any form. So, this time dish up some unique stuff with this fruit like Achari Pineapple Shaslik, Pineapple Curry with Prawns and Pineapple and Bread ka Halwa.

 


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3 medium pineapples
1 small bottle mustard oil
1 medium green capsicum
1 medium red capsicum
50 grams black salt
50 grams onion seeds
1 bunch spring onions
1 gram saffron
100 grams khoya
10-15 prawns
1 packet Thai red curry paste
2 small packets (400 ml) coconut milk
1 small bottle fish sauce
4-5 kaffir lime leaves
50 grams fresh red chillies

For faster preparation
Cut the pineapple, onions, tomatoes and capsicums into medium pieces. Make the marination for shaslik ready and mix the vegetables and leave it for 30 minutes. Soak the satay sticks in water. Chop the pineapple. Clean and devein the prawns. Peel the pineapple and core it. Cut them into slices and keep aside. Chop nuts for halwa. Caramelize the pineapple for garnishing. Trim the bread slices and cut into small pieces. Sauté the bread pieces and keep aside.

How to go about it
String the pineapple pieces along with other vegetables for shaslik in satay sticks. Heat oil in a non-stick pan and fry them in till golden. Heat coconut milk in a non-stick pan, add Thai red curry paste, sauces and spices and cook till fragrant. Add kaffir lime leaves pineapple pieces, prawns and cook till prawns are cooked for the pineapple curry. Sauté nuts in the ghee for the halwa. Add pineapple, sugar, bread to it and cook till done. Serve hot.