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I really enjoyed how the flavor blended. My curry leaf tree died, so I had none to add. I ate it over some leftover coconut rice. What a combination. It didn't need fish or meat to be complete, which surprised me. I can well imagine putting it over pork, fish or chicken. This is a keeper.

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Ambervim October 10, 2011

This recipe is fabulous! Everyone cleared their plate and went for seconds!

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TresDelConwayJuan September 15, 2011

This really was excellent, I served it for the vegetarians at a Sunday lunch, and it was pronounced beautifully seasoned, with a lovely blend of flavours. I made double the recipe, and used one fresh pineapple and one can. (I knew that I would need the juice). I used one green pepper, and one red, for the colours. Very quickly cooked, and an attractive presentation. Thanks, Brian!

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Karen Elizabeth October 21, 2008

This was excellent! I added in some prawns near the end of cooking and served it on basmati rice. To cut back on calories/fat i sauteed the onions and peppers in a bit of pineapple juice instead of the oil. Great recipe. I'm definitely going to make this again. Maybe i'll try tofu next time. :)

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grumblebee March 22, 2008
Sri Lankan Pineapple Curry