- I recommend making your own thin and fresh coconut milk for this recipe. The pineapple can vary in sweetness so taste the final product and only add a little sugar if the pineapple is sour.
- You can add more green chillies if you like it spicy.
- Serves 4-5 with rice
- To marinate:
- 1 pineapple skinned, cleaned and cut into 1.25 inch cubes
- 1 teaspoon mustard paste
- 1/2 teaspoon turmeric powder
- For the paste
- 2 cups of grated or defrosted plain unsweetened coconut
- 3 Indian Green chillies, stalks removed
- 2 teaspoons mustard paste
- 1 teaspoon salt
- For tempering
- 1 teaspoon black mustard seeds
- 8-9 fresh green curry leaves torn
- 2 dried red Kashmiri or Byadgi chillies
- 1/2 tablespoon vegetable oil
- Marinate the pineapple with the mustard paste and turmeric for 1 hour in a covered bowl at room temperature.
- Grind half the coconut with 1 teaspoon salt, green chillies and mustard paste to a smooth chutney like consistency. Reserve.
- Add a little water the the remaining cup of coconut and grind repeatedly to make coconut milk. Squeeze out the liquid and return the coconut to the grinder with a little more water every time until you have about 3/4 cup of coconut milk.
- Combine the pineapple and coconut milk with the ground coconut paste and reserve.
- Heat oil in a small cooking wok or kadai. Add the mustard seeds, curry leaves and red chillies and cook 1 minute until seeds splutter and curry leave wilt.
- Add half a cup of water to this mixture and add the pineapple pieces with all their liquid to it.
- Cook on a slow flame 3 minutes until the mixture just reaches a boil. Do not over heat or the coconut milk will split. Add salt to taste.
- Serve with plain boiled white or brown rice.
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