Pineapple Curry - No Onion No Garlic

Had a pineapple sitting in my fridge for 3 days, incidentally had no vegetable in the tray to prepare for day. Scratch my head thinking what to cook for lunch, cause I was lazy to go and buy vegetables. Instinctively removed the pineapple and thought I have to prepare no onion no garlic recipe for the Bloggging Marathon so let start with this. Always have coconut milk in the deep freezer stored. With all ingredients at hand went ahead and prepared the recipe.

Let me tell you that it tasted so awesome as though the pineapple and coconut milk had been simmering for hours. It had just a hint of the spices and the richness of coconut milk. I thought that hubby dear will not enjoy this curry, but since there was no other vegetable he's eating it. When he was nearly finishing his dinner I asked him do you  know what you are eating? He promptly replies pineapple, out sheer curiosity asked him, how did to like it ? He said very nice and cleaned his plate... so you know the verdict. Smiled and was very happy that this recipe can be made again. Gave 3 cheers to myself. This recipe is so quick no much cutting and chopping but still ready in just 15 minutes. So let's make this recipe.

Ingredients

1 Cup Pineapple - chopped into big pieces
1/2 Cup Coconut milk
1/2 Cup Water
1/2 Teaspoon Rice flour
1/2 Teaspoon Green chilly paste
1/2 Teaspoon Ginger paste
10 Curry leaves
1 Teaspoon chilly powder
1/2 Teaspoon Turmeric powder
1 Teaspoon sugar or Jaggery - I used unrefined jaggery
1/2 Teaspoon Mustard seeds
2 -3 Curry leaves - torn to pieces
Salt to taste
2 Tablespoons Oil/ ghee/butter - I used oil

Method

In a pan heat oil add the mustard seeds when they splutter add the curry leaves, green chilly and  ginger paste, fry well , then add pineapple pieces, salt to taste, turmeric powder and give it a quick stir. Mix the rice flour with the coconut milk (see notes) and add this to the pineapple stir, then add the water, chilly powder and let the pineapple cook on slow flame. When cooked, add torn curry leaves and jaggery (see notes) let it simmer for a minute. Switch off the flame and serve hot with rice. 

Notes:
If your are using coconut milk powder or ready coconut milk pack then check for sweetness before you add sugar or jaggery. Ready made coconut milk is sweeter than the one that is made at home.

Adding rice flour to the coconut milk prevents it from curdling, hence do not skip adding it.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46.

Labels: Vegetables, No Onion No Garlic, Pineapple, Healthy, Main course, Vegan, Asian Cuisine, Blogging Marathon