Annasi Maluwa (Pineapple Cuury)
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:
- 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
- Place a thick bottom saucepan on medium low heat and add oil
- Once oil heated add mustard seeds and make it pop up
- Add garlic, cardamom, clove & curry leaves and fry it for few seconds, and add the cinnamon stick & chopped onions
- Cook it for 5 minutes
- When onions are cooked, add the pineapple pieces into the onion mixer
- Stir well & cook it in medium low heat for 10 - 15 minutes
- Once the mixture is saturated add sugar and mix well and cook for few minutes
- Add the coconut milk, and stirs the curry.
- Cook the curry in medium high heat nearly for 10 minutes.
- 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.
- Keep the curry on the low heat for nearly 5 minutes or till you gets a thick gravy.
- Add salt & sugar to taste
- 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