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Indian · Side
Anasi Curry Pineapple in Coconut-Coffee Sauce
A Sri Lankan pineapple curry in which a spoonful of finely ground coffee darkens the coconut milk and adds a faint bitterness that balances the fruit's sweet-tart juice, with curry leaves, mustard seed and an untoasted curry powder.
- YieldServes 8 as a side
- Hands-on22 min
- Total54 min
- Difficulty
Ingredients
- 2 tbspcanola oil
- 1 tspblack or yellow mustard seeds
- 150 gred onion, finely chopped (about 1 cup)
- 2 tspuntoasted Sri Lankan curry powder (ground coriander, cumin, fennel, fenugreek, cardamom, nutmeg, cinnamon)
- 2 tspfinely ground coffee
- 13 leavesfresh curry leaves, medium to large; 12 to 14
- 495 gfresh pineapple, peeled, cored and cut into 2.5 cm cubes (about 3 cups)
- 240 mlunsweetened coconut milk
- 1 tspcoarse kosher or sea salt
- ½ tspcayenne
To serve
- 400 gcooked rice, lemongrass-scented, to serveoptional
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