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Ingredients
- 300 gm pineapple cubed (you can use canned pineapple)
- 300 gm cocanut grated if fresh or possibly desiccated
- 150 gm peanuts unroasted soaked for 2 hrs in water
- 1 tsp green chillies minced
- 1 tsp sugar
- 2 tsp ghee
- 1 tsp cumin seeds
- Â Â salt
Directions
- Simmer the pineapple if fresh in a little water till tender.
- Drain canned pineapple.
- Grind the coconut peanuts and chillies to a fine paste in a blender adding a little water if necessary.
- Stir into the pineapple cubes and add in sufficient water to make a thick sauce.
- Add in the salt and sugar bring the mix to the boil and take off the heat.
- Meanwhile heat the ghee in a small pan and add in the cumin seeds.
- When they crackle pour over the curry.
- Heat gently before seeing taking care not to boil the curry.
- This peanut curry is a sweet and sour dish which complements rice and only needs a savoury pickle to give it a lift.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 4 servings | |
| Calories 44 | |
| Calories from Fat 20 | 45% |
| Total Fat 2.29g | 3% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 1mg | 0% |
| Potassium 53mg | 2% |
| Total Carbs 6.35g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 4.86g | 3% |
| Protein 0.32g | 1% |
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