Sunday, January 23, 2011

Pineapple Curry

This is a delightful side dish for rotis and rice, especially good if you have company since it is so easy to make but looks and tastes kinda exotic....has a wow factor. I've found that even picky kids like this curry.

Here's how I make it:

1 cup pineapple cubes (with 1 - 2 tbsp juice saved)
1/2 cup chopped onions
1/2 cup frozen peas and carrots
For tempering - oil, mustard seeds, cumin seeds, asafotida, turmeric, few curry leaves
Masala paste - 1 tbsp Thai red curry paste, 1 tbsp shredded coconut, 1 small piece of ginger, 1 small clove of garlic. Grind all to a smooth paste with a little water.
Salt to taste

Make the tempering by heating the oil, adding the mustard seeds, once they stop spluttering add the rest of the tempering ingredients.

Add the onions and saute 5 mins till softened.
Add the masala paste, frozen peas and carrots and salt. Cook 5 mins.
Add the pineapple cubes with the juice. Simmer 5 more minutes.

Thats it. An incredibly tasty curry is ready. Serve hot with rotis and rice.

This pineapple curry goes to the Cooking with Fruits event at Taste Buds.


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