Extracted from www.srilankacooking.com
1 medium ripped pineapple OR canned pineapple – cut into pieces
2 garlic cloves - chopped
1 small onion - sliced
1 teaspoon chilli powder
¼ teaspoon turmeric
½ teaspoon Sri Lankan raw curry powder
½ teaspoon Sri Lankan roasted curry powder
6 curry leaves
1 x 2.5cm cinnamon stick
1 cup thick coconut milk
2 - 3 tablespoons vegetable oil
1 - 1½ tablespoons sugar
Salt – to taste
DIRECTIONS:
In a large bowl mix all the spices with pineapple pieces (pineapple, salt, Sri Lankan curry powder, Sri Lankan roasted curry powder chilli powder & turmeric) and keep it in aside.
Heat the oil in a medium saucepan, add garlic & curry leaves and fry it for 1 – 2 seconds, then add cinnamon stick & onions and cook it for nearly 5 minutes.
When onions are cooked, add the pineapple pieces into the onion mixer and mix it well & keep it for nearly 10 minutes in medium heat.
Then add sugar and mix it well. Keep it 1 – 2 minutes.
In a large bowl mix all the spices with pineapple pieces (pineapple, salt, Sri Lankan curry powder, Sri Lankan roasted curry powder chilli powder & turmeric) and keep it in aside.
Heat the oil in a medium saucepan, add garlic & curry leaves and fry it for 1 – 2 seconds, then add cinnamon stick & onions and cook it for nearly 5 minutes.
When onions are cooked, add the pineapple pieces into the onion mixer and mix it well & keep it for nearly 10 minutes in medium heat.
Then add sugar and mix it well. Keep it 1 – 2 minutes.
The final step is adding the coconut milk, and stirs the curry. Keep it on high heat nearly for 10 minutes. Then put the heat on high to low and just shake the curry every 2 -3 minutes, it’s a way to avoid the burning of the bottom of the curry. Keep the curry on the low heat for nearly 5 minutes or till you gets thick gravy. Taste for salt & sugar.
