Pineapple Curry
Serve 4-6
Fruit curries will win you over; pineapple is hearty, juicy and the sweet-sour works perfectly with the curry spices and chiles. Make your life simpler buy purchasing freshly cut pineapple rings rather than wrestling with a whole pineapple.
Read about frozen rampe and alternatives here.
1 lb. fresh pineapple, peeled & cored
1 small red onion
2 green chile peppers
2 tablespoons chopped garlic
½ inch thick slice fresh ginger
3 tablespoons grapeseed or vegetable oil
1 teaspoon black mustard seeds
One 3 inch stick cinnamon
4-6 curry leaves
Four 3 inch pieces rampe
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground fennel
¼ teaspoon ground turmeric
1 teaspoon mild soy sauce
½ cup coconut milk
1 teaspoon brown sugar
½ teaspoon salt or to taste
1. Slice pineapple into bite sized chunks, about 1 inch thick. Peel onion, slice in half and slice into ½ inch thick slices and thinly slice green chiles. In a mortal and pestle crush together garlic and ginger to form a chunky paste, or use a chef’s knife to finely mince these two ingredients together.
2. In a 12 inch, deep skillet heat oil over medium heat, stir in mustard seeds, cover and cook until seeds begin to pop, about 1-2 minutes. Stir in garlic ginger paste, onion, chile peppers, rampe and cinnamon stick. Cover and let fry for 5 minutes, stirring occasionally until onion is softened. Add ground coriander, cumin, fennel, turmeric and cook another minute, then add pineapple. Gentle fold in the pineapple making sure to coat every piece with spices and oil. Reduce the heat to low, partially cover and simmer for 2 minutes.
3. Remove cover, and slowly stir in soy sauce, coconut milk, brown sugar and salt. Simmer for another 5 minutes and taste; adjust seasoning with salt and a little lime juice if additional tartness is desired. Remove from heat, cover and let stand for 10 minutes. Serve warm with steamed aromatic rice.
