Sri Lanka Annasi (Pineapple Curry)

• 1 each pineapple, fresh fresh
• 25 grams onions
• 2 each green chili peppers fresh
• 50 grams ghee (clarified butter)
• 1 x curry leaves
• 1/2 each lemongrass stems
• 1 teaspoon red chile powder
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric
• 1/4 teaspoon salt
• 200 ml coconut milk
• 1/2 teaspoon fennel bulb

1. Cut the pineapple in half lengthways, scoop out the flesh and cut into cubes.
2. Retain the half pineapple shells.
3. Chop the onion and finely slice the chiles.
4. Heat the ghee and fry the onion together with the curry leaves and lemon grass.
5. Add the chile powder paprika powder, mustard, turmeric, salt and pineapple pieces and cook for a few minutes until the pineapple is soft.
6. Remove from the heat and pour in the coconut milk.
7. Sprinkle with the fennel and allow curry to simmer for a further 10 minutes.
8. Serve in hollowed out pineapple shells, garnished with sliced chiles.

pineapple, onions, green chili peppers, ghee, curry, lemongrass stems, red chile powder, mustard seeds, turmeric, salt, coconut milk, fennel bulb

Taken from recipeland.com/recipe/v/sri-lanka-annasi-pineapple-curr-34452 (may not work)