13th June 2023
By Home cook Sharmini Jayawardena
This curry is a side dish, and is ideal to be had with boiled rice and other accompaniments like chicken curry, wild boar curry or mutton curry, dhal curry, potato curry, brinjal curry, French bean curry, potato tempered, coconut sambol and so on, that adorns a delicious regular Sri Lankan lunch or dinner table.
(In case you’re wondering how people can cook so many dishes for a meal, Sri Lankans are known for keeping servants to do all of their chores. Servants are not slaves. They are well paid and well looked after. They become part of the family and live with them for 20 to 30 or more years).
I small Mauritius pineapple washed and skinned.
540gm cleaned and cut like so:
1/2 small big onion sliced
2 curry leaf sprigs
1 tsp spice mix
1/4 tsp turmeric powder
½ tsp chili powder
A few shavings of Maldive fish
150 ml light coconut milk (Mix 50 ml coconut cream in 100 ml water)
1 tbls thick coconut milk or coconut cream
Sea salt and sugar to taste.
1.Add pineapple pieces to medium pan and marinade with all condiments, sliced onion and curry leaf for about five minutes.
2.Add the light coconut milk and cook on low heat until the pineapple pieces are soft.
3.Add about a tablespoon of coconut cream and stir until the milk wraps around the curry..
4.Add salt and sugar to taste.
5.The finished dish should be neither dry nor with too much gravy.