Kerala Pineapple Curry Recipe

Anthony is currently taking a required online public speaking course…since it’s online, and he’s in India, he has to record videos of his presentations and post them to YouTube. This week he had to do an instructional video, and since he’s such an amazing chef, he thought he would teach the class how to cook some Indian food– specifically, Kerala Pineapple Curry. Kerala is a state in the south west of India, on the Malabar Coast, where it is perpetually summer– this hot & sweet curry will bring the heat to wherever you might be (no matter how many feet of snow you’re hiding under). I’ve written out the recipe below for you with some notes, if you want to try it at home!

Anthony’s Kerala Pineapple Curry:
2 cups fresh pineapple, chopped
1 tsp tumeric
1 tsp red chili powder
2 tbs sugar
2 tsp salt
1-3 fresh green chillies, chopped (Use your own judgement! take the seeds out or use fewer if you’re not big on super spicy food)
1 cup grated coconut
0.5 cups plain, full fat yogurt
1 tsp cumin seed
1 tsp black mustard seeds
2 dried red chillies
20 fresh curry leaves (give or take)
2 tbs oil
2 tbs Grated/sliced ginger

On the stove, cook pineapple, tumeric, red chili powder, sugar, and salt together in a pot on medium-high heat until pineapple is soft (about 4 minutes), stirring occasionally. Meanwhile, blend yogurt, cumin and coconut together into a paste. Add the green chillies and the coconut/yogurt mixture to the pineapple after it has softened. Heat up oil in a separate pan until hot (striations will appear) and fry mustard seeds, curry leaves, and red chillies for just a few seconds (be careful of sputtering oil!), then add everything in the pan to the pineapple curry. Garnish with the fresh ginger and serve over rice.

Enjoy! :)


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