Pineapple is a common fruit available in Sri Lanka. They are so sweet and juicy as  it grows in ideal climate . The pineapple I found here was not very good looking but it was so nice and juicy inside. I bought this just for cooking this recipe.

This recipe is for a medium size pineapple.  Take the skin off from the pineapple and cut in to chunks.

If you are a vegetarian or a vegan omit the Maldive fish flakes . I used several cloves of garlic  cut in to tiny pieces, 1 small onion finely sliced, several chillies sliced, pandan leaves and some curry leaves.

Prepare 1 teaspoon of Mustard seeds, several chillies cut in to two, and 2-3 inches of cinnamon. For the powdered spices 1 teaspoon full chillie powder, 1/2 tsp curry powder, 1/4 tsp pepper, 1/4 tsp turmeric powder and enough salt to your taste.

Put a pan on the stove & Add a tablespoon full of oil in to a it and leave it until very hot. After add the mustard, chillies, and cinnamon in to the hot oil and wait until the mustard splutter.

After add the onions garlic, chillies, pandan and curry leaves. Stir fry until the onions are translucent.

After add all the spice powders and stir fry well. When you add turmeric and chillies to hot oil it gives a very nice bright colour as well as a flavour to the curry.

Add the pineapple in to stir fried spice mix. Stir fry well and cook about two minutes.

After add several table spoons full of sugar and some salt in to the pineapple. Stir fry well. It has enough juice to cook the curry. Cover with a lid. Cook about 2-3 minutes.

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The curry can be served with different types of rice dishes. BonAppetit!