Sri Lankan Pineapple Curry

Delightful dish to serve with a hot curry. Easy to cook as tinned pineapple is used in this dish. You could serve this as a desert, it is not very spicy. I prefer it with a good chicken curry. Coconut milk defines this dish firmly as Sri Lankan.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 19  ounces pineapple chunks, drained (keep the juice)
• 1  small onion, sliced
• 2  hot green peppers, seeded and sliced
• 1 1⁄2 teaspoons mild curry powder
• 1⁄4 teaspoon turmeric
• 1  teaspoon fish sauce
• 1⁄2 teaspoon  ground black mustard seeds
• 6  curry leaves
• 2  garlic cloves, crushed
• 1⁄2 inch  cube  fresh gingerroot, grated
• 1⁄4 cup coconut milk
• 3  tablespoons  cooking oil
• 1  tablespoon sugar
•  salt

Directions

1. Heat the oil in a pan and fry the onions and green peppers till just soft.
2. Now add all of the ingredients EXCEPT for the coconut milk and sugar. Stir well to blend and coat the pineapple with the spices. Cook for 3 minutes.
3. Add half of the pineapple juice to the pan and cook for 2 minutes.
4. Add the sugar and coconut milk, simmer 2 minutes.
5. Take off of the heat.
6. Serve hot or cold as a side dish for your curry.