It is just not Thai but India also has a rich tradition of several, crowd pleasing pineapple preparations. For example, during our last India trip, we had this delicious pineapple curry at an Udipi restaurant. The curry looked like a beautiful lotus pond with golden pineapple pieces floating in thin coconut masala water, and tasted excellent with that memorable sweet-spice combination. Vijay and I liked it so much, I often prepare it at home now. This Udipi style pineapple curry is different from Thai version. No canned coconut milk, but we add fresh coconut masala paste that is typical to South Indian cooking. The recipe is simple, cooks quickly and it tastes great on its own or when served over rice/chapati.
Fresh Pineapple Pieces
Udipi Style Pineapple Curry
(for 2 to 4 for 2 to 1 meals)
Step 1: Start the preparation by making coconut masala first.
In a blender or mixer, take about 3 tablespoons of fresh coconut gratings. Add 6 cloves, one inch piece of cinnamon stick, seeds from one cardamom pod, 6 to 8 fresh or dried red chillies, quarter teaspoon of salt, and one inch piece of peeled, fresh ginger. Blend the ingredients, adding few tablespoons of water if necessary, until you have extremely smooth paste in the consistency of katuka or cream cheese.
Step 2: Prepare the fruit (pineapple) and vegetables (carrots and onions).
Peel, core and cut pineapple into 1×1/2 inch pieces. We need about 2 cups. Peel and dice carrot to half inch cubes, about a cup is required. Slice shallot or red onion lengthwise thinly, about half cup. I also add other vegetables like bell peppers and potatoes on some days or make it with only pineapple. It’s all good.
Step 3: Cook the Curry.
Heat a pan. Add a teaspoon of peanut oil and when it is hot, add a sprig of fresh curry leaves and a pinch each cumin, mustard seeds and asafetida. Toast to fragrance.
Add onions and cook to soft. Add carrots and coconut masala paste. Sauté, stirring frequently and when coconut paste starts to brown a bit, add about one to two cups of water. Also, quarter teaspoon turmeric, a tablespoon of grated jaggery and salt to taste. Mix and cover the pan, simmer on moderate heat for about fifteen minutes.
At the end, add pineapple pieces and cook for another five minutes on low heat. Garnish with fresh cilantro leaves if you wish, and serve the pineapple curry hot or lukewarm with rice or chapati.
Upidi Pineapple Curry with Chapati ~ For Meal Today