Saturday, March 31, 2012

Sweet Pineapple with Coconut Milk and Coffee

I was suspicious of this dish, but intrigued enough to try it. The end result worked remarkably well. The final product is savoury and the flavours just meld together with the sweetness of the pineapple balancing the bitter coffee.

One year ago: Rabbit with Rosemary and White Wine

Sweet Pineapple with Coconut Milk and Coffee (from 660 Curries)

2 tbsp canola oil
1 tsp black or yellow mustard seeds
1 cup finely chopped red onion
2 tsp Untoasted Sri Lankan Curry Powder
2 tsp finely ground coffee
12 to 14 curry leaves
3 cups fresh pineapple, cut into 1" cubes
1 cup unsweetened coconut milk
1 tsp coarse salt
1/2 tsp cayenne

1. Heat oil in a medium saucepan over medium-high heat. Add mustard seeds, cover, and cook until the seeds have stopped popping.
2. Add onion and stir-fry until light brown around edges, 3 - 5 minutes.
3. Stir in curry powder, coffee, and curry leaves and cook until aromatic, 30 seconds.
4. Add pineapple, coconut milk, salt, and cayenne. Stir.
5. Once the curry comes to a boil, reduce heat to medium-low, cover pan, and simmer, stirring occasionally until cooked but still firm-looking, 30 minutes.

Untoasted Sri Lankan Curry Powder
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp fenugreek seeds
1/2 tsp cardamom seeds from green or white pods
1/2 tsp nutmeg shavings
2 cinnamon sticks, broken into smaller pieces

Grind all ingredients together.

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