Pineapple Curry

Servings 4

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

1 medium pineapple peeled, cored, and cut into 1" cubes
2 tbsp chopped onions
1 tsp chopped garlic
1 tsp mustard seeds
1 tsp chilli powder
A few curry leaves
2 " piece pandan leaf rampe, tied in a knot
3 " piece lemongrass bruised
1 " piece cinnamon stick
1½ tbsp oil
1 cup thick coconut milk
½ tsp roasted fennel seeds powdered
Salt to taste

Instructions

Heat the oil in a pan over medium heat. Add the mustard seeds and curry leaves; cook until the seeds begin to splutter.
Stir in the chopped onions and garlic along with the cinnamon stick, pandan leaf, and bruised lemongrass. Fry until the onions turn light golden brown.
Add the pineapple cubes, chilli powder, turmeric (if desired) and salt. Sauté for 5-10 minutes, allowing the fruit to lightly caramelise.
Pour in the coconut milk and bring to a gentle boil. Reduce the heat and simmer until the gravy thickens, about 8–10 minutes.
Sprinkle the powdered fennel seeds over the curry, stir, and simmer for an additional 2–3 minutes. Remove the pandan, lemongrass, and cinnamon before serving.

Notes

Adjust the balance of sweetness and spice by increasing or reducing the chilli powder and salt. The pandan leaf and lemongrass infuse a subtle fragrance; feel free to tie the aromatics in cheesecloth for easy removal. This curry is excellent served with steamed rice or flatbreads and makes a refreshing accompaniment to grilled meats or vegetable dishes. The pineapple curry highlights how Sri Lankan cuisine transforms local, seasonal fruits into sophisticated dishes.

Author: Harsha Seneviratne

Course: Curry, Side Dish

Cuisine: Sri Lankan