1 fresh pineapple
25 g onion
2 fresh chillies
50 g ghee sprig curry leaves
1/2 stem lemon grass
1 tsp chilli powder
1 tsp paprika
1/2 tsp powdered mustard seeds
1/2 tsp tuimeric
1/4 tsp salt
200 ml coconut milk
1/2 tsp fennel
A Recipe for
Annasi (Pineapple Curry)
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
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Vengeance is a dish that can be eaten colld. |
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A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
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This Recipe for Annasi (Pineapple Curry) is one of thousands in the Recipes-to-go Fruit Cookbook.
He who does not mind his belly will hardly will hardly mind anything else. |
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If you enjoy this Annasi (Pineapple Curry) Recipe - you should enjoy the recipe collections you can find on the websites below:
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| Barbara Grizzuti Harrison |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
This is a recipe for Annasi (Pineapple Curry) from the recipe cookbook of Recipes-to-go (Fruit)
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I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
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Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
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He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
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 chillies Heat the ghee and fry the onion together with the
curry leaves and lemon grass. Add the chilli powder paprika powder,
mustard, turmeric, salt and pine apple 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 chillies. From "A taste of Sri Lanka" by Indra
Jayasekera, ISBN #962 224 010 0
Serves: 1
Annasi (Pineapple Curry) Recipe brought to you by Recipes To-Go