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Annasi (pineapple curry)
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| Artist: |
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| Categories: |
Curries, Entrees, Fruits |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 1
| | Fresh pineapple | | 25
| grams | Onion | | 2
| | Fresh chillies | | 50
| grams | Ghee | | | -sprig curry leaves | | 1/2
| | Stem lemon grass | | 1
| tsp | Chilli powder | | 1
| tsp | Paprika | | 1/2
| tsp | Powdered mustard seeds | | 1/2
| tsp | Tuimeric | | 1/4
| tsp | Salt | | 200
| ml | Coconut milk | | 1/2
| tsp | Fennel |
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Procedures:
| 1 | Cut the pineapple in half lengthways, scoop out the flesh and cut into cubes. | | 2 | Retain the half pineapple shells. | | 3 | Chop the onion and finely slice the chillies heat the ghee and fry the onion together with the curry leaves and lemon grass. | | 4 | Add the chilli powder paprika powder, mustard, turmeric, salt and pine apple pieces and cook for a few minutes until the pineapple is soft. | | 5 | Remove from the heat and pour in the coconut milk. | | 6 | Sprinkle with the fennel and allow curry to simmer for a further 10 minutes. | | 7 | Serve in hollowed out pineapple shells, garnished with sliced chillies |
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