Pineapple Curry Recipe (2024)

To temper (or splutter, my friend from Kerala calls it) the spices authentically, you need to get the coconut oil very hot first. You can gauge the temperature with one or two mustard seeds---once they start to pop, the oil is hot enough. Add the spices quickly, they should pop almost explosively. Yes, it's intimidating. Yes, it's fun. Add the rest of the ingredients as indicated. This is a great recipe, and works just as well with mango.

This is simply wonderful. I bought some curry leaves at an Indian grocer in my neighborhood and picked up some frozen grated coconut at the same time. I think because the coconut was a bit dry after defrosting, the curry was a little watery and thin. I added some canned coconut milk and reduced it some more and it was much richer and thicker -- and probably closer to the intended results if using fresh coconut.

I did not add any extra sugar because my pineapple was really ripe and sweet. I added spinach and tomatoes. Nice quick recipe for a weeknight!

I ordered my curry leaves on Amazon from Rani Indian Foods. What looks like a lifetime supply arrived, so I vacuum sealed them in portions in the Foodsaver and froze them for future use - and they will be used when I make this recipe again and again. Super easy and quick weeknight meal, when the ingredients are on hand. I made precisely to the recipe with one addition, I added 1 pint of my home-canned pork loin which paired perfectly with the savory pineapple. Delicious!

Two optional additions:Add dried red chilis while spluttering the spices so that the chilis get dark and add a smoky flavor. It will also add heat to the curry which offsets the sweet and sour from the pineapple. Soak half cup of raw whole cashews halved or cashew halves in warm water, about a half hour before cooking. (add some pineapple juice for favoring). Add the cashews after spluttering the spices and stir until a bit browned. Then follow the recipe.

This was tasty, but I’d suggest some adjustments -Medium high rather than medium - the mustard seeds didn’t pop until I went decidedly to medium high, nor did medium seem to sufficiently fry the onion mix, nor soften my pineapple in the allotted time.1lb pineapple prepared not whole - my modest pineapple was 4 lb, 2lb trimmed, and I needed half. 2 tbsp coconut oil not 2 tsp - 2 tbsp was barely enough, especially once I added the onion mix, so “teaspoons” seems like an error.

I did not add any extra sugar because my pineapple was really ripe and sweet. I added spinach and tomatoes. Nice quick recipe for a weeknight!

Tried to make with already chopped pineapple and the juice the pineapple was packaged in changed the flavor of the curry and the pineapple didn’t cook very well. The flavor of the curry itself was amazing but I’d recommend getting a fresh pineapple if you make this recipe!

This is simply wonderful. I bought some curry leaves at an Indian grocer in my neighborhood and picked up some frozen grated coconut at the same time. I think because the coconut was a bit dry after defrosting, the curry was a little watery and thin. I added some canned coconut milk and reduced it some more and it was much richer and thicker -- and probably closer to the intended results if using fresh coconut.

To temper (or splutter, my friend from Kerala calls it) the spices authentically, you need to get the coconut oil very hot first. You can gauge the temperature with one or two mustard seeds---once they start to pop, the oil is hot enough. Add the spices quickly, they should pop almost explosively. Yes, it's intimidating. Yes, it's fun. Add the rest of the ingredients as indicated. This is a great recipe, and works just as well with mango.