Pineapple Curry

Ingredients

• • Unripe pineapple - 1
• • Green peas - 1 cup
• • Mashed potato (boiled) - 1
• • Coconut (grated, fresh, for coconut extract) - 1 cup
• • Bay leaf - 1
• • Cinnamon - a few pieces
• • Butter - 2 tablespoons
• • Salt - as required
• • Dhania powder - 1 ½ teaspoons
• • Jeera powder - 1 teaspoon
• • Cream (fresh) - 2 tablespoons

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Ingredients For Garnishing

• • Almonds (roasted) - 1 tablespoon
• • Cashew nuts - 1 tablespoon
• • Kismis - 1 tablespoon

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Ingredients For Grinding To A Smooth Paste

• • Coconut (fresh, grated) - ¼ cup
• • Green chillies - 6
• • Ginger - ½ inch piece
• • Cashew nuts - 10
• • Poppy seeds (soaked in hot water) - 1 tablespoon

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Method

• 1. Remove outer skin and innermost core from pineapple.
• 2. Cut into 2 inch chunks.
• 3. Cook peas till soft and keep aside.
• 4. Add just enough water to coconut, grind to paste.
• 5. Strain and take out thick extract.
• 6. To the pulp,add more water and take second extract. Keep separately.
• 7. Heat butter in a pan, add bay leaf, cinnamon and then pineapple.
• 8. Stir for two minutes, and mix dhania powder to that
• 9. Pour second extract of coconut and cook till pineapple becomes soft.
• 10. Add ground paste,salt and cooked peas.
• 11. Boil for few minutes,add first coconut extract and when it comes to boil, remove from fire.
• 12. Pour into serving dish dot with fresh cream on top and garnish with fried almonds,cashews and kismis.
• 13. Serve hot with chapatis.