Ingredients
Curry powder
- 1 tbsp uncooked long-grain or basmati rice
- 50g/2oz coriander seeds
- 25g/1oz cumin seeds
- 25g/1oz fennel seeds
- 1 x 7.5cm/3in cinnamon stick
- 1½ tsp fenugreek seeds
- ½ tsp cloves
- ½ tsp cardamom seeds
- ½ tsp black mustard seeds
- 1 tsp whole black peppercorns
- 3 dried red Kashmiri chillies
- 1 tsp ground turmeric
For the curry
- 4 tbsp vegetable oil
- 25g/1oz finely chopped garlic
- 100g/3½oz onions or shallots, peeled, finely sliced
- 1 x 5cm/2in cinnamon stick, broken into smaller pieces
- 24 fresh curry leaves
- 6 x 2.5cm/1in slices pandan leaf
- 3 tbsp roasted Sri Lankan curry powder
- 1 tsp ground turmeric
- 1 x 400ml/14fl oz can coconut milk
- 650g/1lb 7oz pineapple chunks
- 4 green cayenne chillies, peeled, finely sliced
- 1 tsp salt
Method
- For the curry powder, heat a heavy-based, deep-sided frying pan over a medium heat. Add the uncooked rice and cook for 2-3 minutes, shaking the pan regularly, until the rice is toasted and pale golden-brown.
- Transfer the toasted rice to a large mortar or spice grinder and set aside to cool.
- Repeat the dry-frying process with the spices, then tip into a bowl and set aside to cool.
- In the same pan, repeat the dry-frying process with the dried chillies, then tip into a bowl and set aside to cool.
- When the toasted rice, spices and chillies have cooled, add the remaining spices, dried chillies and ground turmeric, and grind to a fine powder.
- For the pineapple curry, heat the oil in the same frying pan. Add the garlic and fry for 1-2 minutes, then add the onions or shallots, cinnamon stick, curry leaves and pieces of pandan leaf and fry, stirring regularly, for 2-3 minutes.
- Add the three tablespoons of the curry powder and the ground turmeric. Continue to fry for a further minute, or until the spices are fragrant.
- Add the coconut milk, stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then continue to simmer for a further 2 minutes.
- Add the pineapple chunks, green chillies and salt and return the mixture to the boil. Reduce the heat again until the mixture is simmering and continue to simmer for a further sr5 minutes, then serve.
I’m not normally a fan of vegetarian options, but was intrigued enough by the name to give it a try. I’m glad I did, it’s lovely!
Cooking time (duration): 40
Diet type: Vegan
Diet (other): Low calorie, Reduced fat
Number of servings (yield): 6
Meal type: dinner
