Pineapple Curry Recipe

• 1 fresh Pineapple
• ½ cup Onion (chopped)
• 2 Green Chilies (chopped)
• 50 g Ghee
• 5-6 Curry Leaves
• ½ Lemon Grass Stems
• 1 tsp Red Chilly Powder
• ½ tsp Mustard Seeds
• ½ tsp Turmeric
• Salt and Pepper (to taste)
• 200 ml Coconut Milk
• ½ tsp Fennel Seeds
• 1 tbsp Cilantro (finely chopped)

• Slice the pineapple lengthwise into 2 equal parts. Scoop out the flesh and cut into cubes.
• Reserve the half pineapple shells.
• Heat ghee in a frying pan and splutter mustard seeds, green chilies, and curry leaves.
• Add onions and lemon grass. Fry until lightly golden.
• Sprinkle red chili powder, pepper, turmeric, and salt. Mix well.
• Add pineapple pieces and stir fry for few minutes, until the pineapple turns tender.
• Remove from heat and stir in coconut milk.
• Sprinkle fennel and place back on the stove. Simmer on low flame for another 10 minutes.
• Transfer the preparation into the empty pineapple shells and garnish with cilantro.
• Serve hot.