GoodbyeGirl
Mar 9th, 2006, 08:17 AM
CHILI AND MUSTARD FLAVORED PINEAPPLE
1 pineapple
1/4c water
2/3c coconut milk
1/2t ground turmeric
1/2t crushed dried chilies
1t salt
2t sugar
1T peanut oil
1/2t mustard seeds
1/2t cumin seeds
1 small onion, finely chopped
1-2 dried red chilies, broken
6-8 curry leaves
cut pineapple into bite-size pieces and put them into a large pan. add the water, coconut milk, turmeric & crushed chilies. bring to a slow simmer over a low heat and cook, covered, for 10-12 minutes, or until the pineapple is soft, but not mushy. add the salt and sugar and cook, uncovered, until the sauce thickens. heat the oil in a second pan and add the mustard seeds. as soon as they begin to pop add the cumin seeds and the onion. fry for 7 minutes, stirring regularly, until the onion is soft. add the chilies and curry leaves. fry for a further 2 minutes and pour the entire contents over the pineapple. stir well then remove from the heat. serve hot or cold, but not chilled.
1 pineapple
1/4c water
2/3c coconut milk
1/2t ground turmeric
1/2t crushed dried chilies
1t salt
2t sugar
1T peanut oil
1/2t mustard seeds
1/2t cumin seeds
1 small onion, finely chopped
1-2 dried red chilies, broken
6-8 curry leaves
cut pineapple into bite-size pieces and put them into a large pan. add the water, coconut milk, turmeric & crushed chilies. bring to a slow simmer over a low heat and cook, covered, for 10-12 minutes, or until the pineapple is soft, but not mushy. add the salt and sugar and cook, uncovered, until the sauce thickens. heat the oil in a second pan and add the mustard seeds. as soon as they begin to pop add the cumin seeds and the onion. fry for 7 minutes, stirring regularly, until the onion is soft. add the chilies and curry leaves. fry for a further 2 minutes and pour the entire contents over the pineapple. stir well then remove from the heat. serve hot or cold, but not chilled.