Sri Lanka Annasi (Pineapple Curry)
Submitted by picklepop
Annasi curry simmers fresh pineapple chunks in coconut milk with curry leaves, lemongrass, and green chilies for a sweet-tangy Sri Lankan side that pairs brilliantly with rice.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minIf you think pineapple belongs only in fruit salad, this Sri Lankan annasi curry will change your mind in one spoonful.
Fresh pineapple cubes get a quick sizzle in ghee with curry leaves, lemongrass, and mustard seeds before simmering in creamy coconut milk. The result is a gorgeous balance of tropical sweetness, gentle heat from green chilies, and the earthy warmth of turmeric.
Served in hollowed-out pineapple shells, this is a showstopper side dish that looks as stunning as it tastes.
Pro Tips
- Choose a ripe but still firm pineapple so the chunks hold their shape while cooking
- Toast the mustard seeds until they start to pop for deeper, nuttier flavor
- Add the coconut milk off the heat to prevent it from splitting
- This curry tastes even better the next day as the flavors meld together
Ingredients
Directions
Cut the pineapple in half lengthways, scoop out the flesh and cut into cubes.
Retain the half pineapple shells.
Chop the onion and finely slice the chiles.
Heat the ghee and fry the onion together with the curry leaves and lemon grass.
Add the chile powder paprika powder, mustard, turmeric, salt and pineapple pieces and cook for a few minutes until the pineapple is soft.
Remove from the heat and pour in the coconut milk.
Sprinkle with the fennel and allow curry to simmer for a further 10 minutes.
Serve in hollowed out pineapple shells, garnished with sliced chiles.
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