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.