Annasi Maluwa (Pineapple Cuury)

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Ingredients: 
  • 1 medium ripped fresh pineapple (cut into small cubes) 
  • 2 cloves of garlic finely chopped
  • 1small big onion finely chopped
  • 1tsp chili powder
  • 1/4tsp turmeric
  • 1 pod of cardamom
  • 1 pod of clove
  • 5-10 mustard seeds
  • 1/2tsp Sri Lankan raw curry powder
  • 1/2tsp Sri Lankan roasted curry powder
  • 6 - 8 curry leaves
  • 1” cinnamon stick
  • 1 cup thick coconut milk (1st milk)
  • 2 – 3tsp oil (as you prefer)
  • 1 – 1 1/2tsp sugar
  • Salt to taste


Method:
  1. In a large bowl mix all the spices with pineapple pieces (pineapple, salt, curry powder, roasted curry powder, chili powder & turmeric) and set a side for few minutes
  2. Place a thick bottom saucepan on medium low heat and add oil
  3. Once oil heated add mustard seeds and make it pop up
  4. Add garlic, cardamom, clove & curry leaves and fry it for few seconds, and add the cinnamon stick & chopped onions
  5. Cook it for 5 minutes
  6. When onions are cooked, add the pineapple pieces into the onion mixer
  7. Stir well & cook it in medium low heat for 10 - 15 minutes 
  8. Once the mixture is saturated add sugar and mix well and cook for few minutes
  9. Add  the coconut milk, and stirs the curry.
  10. Cook the curry in medium high heat nearly for 10 minutes.
  11. Put the heat on high to low heat and just shake the curry every 2 -3 minutes, to avoid the burning of the bottom of the curry.
  12. Keep the curry on the low heat for nearly 5 minutes or till you gets a thick gravy. 
  13. Add salt & sugar to taste
  14. Remove from the heat and serve


Tips:
  • Try to stir the curry without a spoon, just shake the saucepan, so it won’t break the pineapple pieces
  • Use a clay saucepan to get a better taste
  • If you cannot find fresh pineapple use the canned pineapple

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