Pineapple Curry With Cashew Nuts

This is from the FOOD column by Anjali Vellody of the Weekend magazine's issue dated June 17th'2004. Enjoy!

• Ready In: 50 mins
• Serves: 2

Ingredients

• 2  cups  ripe pineapple, peeled and chopped
• 1  large onion, chopped
• 1  cup  thick coconut milk
• 3⁄4 stalk lemongrass, chopped into 2 inch pieces, lengthwise
• 2  sprigs curry leaves
• 3⁄4 teaspoon mustard powder
• 4 -5  red chilies, coarsely crushed
• 1⁄4 teaspoon turmeric powder
• 1⁄4 cup cashews, chopped and fried
• 1  tablespoon olive oil

Directions

1. Heat oil in a pot.
2. Toss in onions and fry until golden.
3. Add curry leaves and lemon grass and continue to saute until the onions are brownish in colour.
4. Fold in all the remaining ingredients except cashewnuts.
5. Cook on low heat for 12 minutes.
6. Add half the fried cashewnuts and mix well.
7. Garnish with the remaining cashewnuts and curry leaves.
8. Serve hot.
9. Enjoy!