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Ingredients
- 1 x Fresh pineapple
- 25 gm Onion
- 2 x Fresh chillies
- 50 gm Ghee sprig curry leaves
- 1/2 x Stem lemon grass
- 1 tsp Chilli pwdr
- 1 tsp Paprika
- 1/2 tsp Powdered mustard seeds
- 1/2 tsp Tuimeric
- 1/4 tsp Salt
- 200 ml Coconut lowfat milk
- 1/2 tsp Fennel
Directions
- 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 in the chilli pwdr paprika pwdr, mustard, turmeric, salt and pine apple pcs and cook for a few min till the pineapple is soft. Remove from the heat and pour in the coconut lowfat milk. Sprinkle with the fennel and allow curry to simmer for a further 10 min. Serve in hollowed out pineapple shells, garnished with sliced chillies.
- taste of Sri Lanka" by Indra Jayasekera,
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 577g | |
| Calories 824 | |
| Calories from Fat 561 | 68% |
| Total Fat 63.28g | 79% |
| Saturated Fat 41.61g | 166% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 622mg | 26% |
| Potassium 777mg | 22% |
| Total Carbs 71.23g | 19% |
| Dietary Fiber 11.9g | 40% |
| Sugars 49.12g | 33% |
| Protein 5.1g | 8% |
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