Annasi- Pinneapple Curry

• 1 Fresh Pineapple
• 1 small onion
• 2 fresh serrano peppers
• 2 ounces ghee or 5 tbs. canola oil
• 1 stem curry leaves or 2 tsp. curry leaf powder
• 1/2 stem lemon grass or 2 tsp. dry lemon grass powder
• 1 tsp. cayenne
• 1 tsp. paprika
• 1/2 tsp. mustard seeds ground
• 1/2 tsp. turmeric
• 1/2 tsp fennel seed
• 1/2 tsp. sea salt
• 1 cup coconut milk

1. Cut the pineapple in half lengthways. Remove the flesh by either using a spoon or use the tip of a sharp knife to cut a grid into the flesh, creating 1 inch squares. Then the flesh can be scooped out with ease and cut into cubes. Save the half shells of pineapple.
2. Chop the onions and slice the serrano. In a medium saucepan heat the ghee or oil and fry the onions, lemon grass and curry leaves. Add the cayenne, paprika, mustard, turmeric, salt and pineapple, stir well and cook till the pineapple is a little soft but not mushy.
3. Remove from the heat, pour in the coconut milk, sprinkle the fennel seed and let simmer gently over low to medium heat for about 10 minutes. Remove from the heat, let cool for a few minutes and carefully pour the cooked pineapple into the shells. Garnish with the slices of serrano. Please use organic ingredientsfor your health and taste. It is always best to grind your own spices whenever possible. The difference is remarkable! Check out this amazing presentation: http://on.fb.me/esKPoG

pineapple, onion, serrano peppers, ghee, curry, lemon grass, cayenne, paprika, mustard seeds ground, turmeric, salt, coconut milk

Taken from www.epicurious.com/recipes/member/views/annasi-pinneapple-curry-50126139 (may not work)