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Archive for March, 2010

Last week I was in Sri Lanka celebrating a friends amazing wedding. As we whizzed through the market streets and beach roads on our tuk tuk, the thing that caught my eye was the Sri Lankan pineapple! It is wide at the botton and gets narrower at the top with short leaves sprouting. They were stacked up in mounds ready for the morning market.

We were fortunate enough to have booked into a wonderful boutique hotel called the Frangipani Tree, 10 minutes outside of Galle, in the south. The staff here were so kind, attentive and the chefs were extremely good! When a chicken curry was ordered a whole array of exciting dishes would be served to accompany it. These would differ daily depending on what they had bought fresh that morning, such as grated carrot with coconut, green bean curry, spicey dahl curry, popadoms, okra with tomato curry, julienned beetroot curry, potato and cauliflower curry and the list goes on….. I have to say the potato and cauliflower curry was particularly memorable and the chefs in the kitchen were kind enough to let me watch them cook this dish one afternoon.

As we ambled through the narrow streets of the old fort in Galle, popping into boutique interior shops and souvenier shops, I came accross an old Sri Lankan cookery book; Ceylon Cookery by Chandra Dissanayake. It describes local fruit, vegetables, spices and herbs… amazing, along with particular local cooking techniques. Whilst flicking through I found an interesting sounding recipe for curried pineapple!

Pineapple Curried

1lb pineapple (unripe)

2 oz onions

2 green chillies

2 tsp chillie powder

1 tsp coriander powder

1 tsp cummin powder

1” cinnamon

1 1/2 tsp ground mustard

1 tsp salt

10 oz 1st&2nd extracts of coconut milk

Method

1. Peel and cut pineapple into 3/4” pieces. Chop the onions and green chillies.

2. Mix all the ingredients together. Bring to boil and simmer till done.   It doesn’t really get more simple than that so here is my effort……

And here is the finished result!!!!  I love spicey food and the mix of the chilli with the sweet pineapple was delicious. I would, however, next time probably use 1 green chilli and only 1 tsp of chilli powder as it was very, very spicey indeed!!!!

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Welcome to my blog! I will be writing about food styling in Dubai, handy tips and taking you on culinary trips in and around the middle east….

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