How to make Pineapple Curry -
Pineapple cooked in tamarind and coconut milk – Malaysian style.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Pineapple (पाइनेपल/अनानास), Thick Coconut Milk (गाढ़ा कोकोनट मिल्क/ नारियल का दूध)
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Pineapple Curry checkout Manglorean Pineapple Curry, Indonesian Pineapple Curry, Sweet and Sour Fruits and Vegetables, Ananas Menaskai . You can also find more Main Course Vegetarian recipes like Raw Banana with Greens Aloo Phulkopi - SK Khazana Stir Fried Aubergine Aloo Methi
Pineapple Curry Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Pineapple Curry Recipe
Pineapple peeled 1 medium
Thick Coconut Milk 3 tablespoons
Cinnamon 2 1/2 inch pieces
Clove 5
Star anise 1/2
Shallot 10-12
Roasted peanuts 1/4 cup
Garlic,sliced 2 tablespoons
Scraped coconut 1/2 cup
Turmeric powder 1/4 tablespoon
Cucumber,peeled and cubed 1 large
Salt to taste
Tamarind pulp 2 tablespoons
Thick coconut milk 1 cup
Method
Step 1
Heat oil in a deep non stick pan, add cinnamon, cloves, star anise and shallots and sauté.
Step 2
Crush peanuts.
Step 3
Add garlic to the pan and sauté till browned.
Step 4
Cut pineapple into medium cubes and add to the pan
Step 5
Grind together fresh red chillies and coconut with a little water to a paste.
Step 6
Add turmeric powder, ground coconut, cucumber and a little water to the pan and mix. Add peanuts and salt and mix well. Add tamarind pulp and thick coconut milk and mix. Cover and cook, on medium heat, for 15 minutes or till both pineapple and cucumber soften and the gravy thickens.
Step 7
Serve hot.
Nutrition Info
Calories : 1628 Kcal
Carbohydrates : 110 gm
Protein : 24.2 gm
Fat : 121.1 gm
Other : Iron- 20.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
