Intrigue Your Taste Buds with This Spicy Pineapple Coconut Curry!
Calling all adventurous eaters! Are you looking for a unique and flavorful way to incorporate fruit into your diet? Look no further than this exciting recipe for Spicy Pineapple Coconut Curry. This dish features the unexpected pairing of sweet pineapple with a fragrant and aromatic coconut curry, creating a delightful explosion of sweet, savory, and spicy flavors.
Why You’ll Love This Recipe:
- Unique and Delicious: This curry is a departure from the ordinary, offering a surprising and delightful combination of flavors.
- Healthy and Nutritious: Packed with fiber-rich pineapple, protein-rich coconut milk, and iron-rich spices, this curry is a satisfying and nourishing meal.
- Customizable: Don’t love pineapple? Simply swap it with a cup of mixed vegetables for a classic veggie curry with a hint of sweetness if you include some pineapple.
- Quick and Easy: This recipe comes together in just 20 minutes, making it a perfect weeknight meal option.
Ready to embark on a flavor adventure? Let’s cook!
Pineapple Coconut Curry recipe
This Spicy Pineapple Coconut Curry is a guaranteed conversation starter! So ditch the ordinary and embrace the bold and beautiful flavors of this unique dish.
Ingredients
- 1 cup fresh pineapple peeled and diced
- 1 teaspoon Bengal gram flour besan
- 1 cup coconut milk
- 1 teaspoon turmeric powder haldi
- 1 pinch asafoetida hing
- 1/2 teaspoon garam masala
- 1/2 teaspoon oil
- salt to taste
To be ground into a paste
- 3 to 4 red chillies
- 3 tablespoons grated coconut
For the tempering
- 1/2 teaspoon mustard seeds rai
- 5 to 6 curry leaves
- a pinch asafoetida hing
- 1 teaspoon oil
Instructions
- Heat ½ teaspoon of oil, add the asafoetida and pineapple to it and sauté for 2 minutes.1 pinch asafoetida, 1/2 teaspoon oil, 1 cup fresh pineapple
- Add the turmeric powder, garam masala, the ground paste and salt and mix well.1 teaspoon turmeric powder, 1/2 teaspoon garam masala, 3 to 4 red chillies, 3 tablespoons grated coconut, salt to taste
- Add the besan dissolved in 1 cup of coconut water and simmer till the pineapple pieces are tender.1 teaspoon Bengal gram flour, 1 cup coconut milk
- For the tempering, heat the oil and add the mustard seeds. When they crackle, add the curry leaves and asafoetida and pour over the curry.1/2 teaspoon mustard seeds, 5 to 6 curry leaves, 1 teaspoon oil, a pinch asafoetida
- Mix well, bring it to a boil and serve hot.
