If you like piña coladas and getting caught in the rain... you'll love this pinapple, coconut and spices love child because who doesn't love a tropical escape :P
We've caught a taste-of-the-tropics bug this week when Amma (translation: mum) came home from Kerala with a bag loaded with goodies (think jackfruit, mangoes and plantain <3). It's AMAZING. Which is making it that much harder for us to refrain from just booking a flight NOW and heading over to Kerala.
Guess we'll just have to make do with a nibble of Kerala and look forward to our Easter break when we GO HOLIDAYING IN KERALA <3 <3 <3 Cannot. Wait. And we get to go with friends?! Literally can't get much better!!!
Shameless plug: Who wants to go to Kerala in Summer?! An Ayurveda massage, temple hopping, house boat tripping and ALL THE FOOD. Book it before the mango season ends!
Anyway, about that tropical bug we've caught. Fortunately, it seems to have coincided with pineapple season! A taste of the tropics right at home in Hong Kong during arguably one of the warmest winters on record? Well, we simply couldn't resist when we saw ALL the pineapples in the wet market practically calling out our name! Come to meeee!!
Another Onam Sadya staple! Fun fact, in some parts of Kerala the dish is called 'Madhura Curry' (translation: sweet curry), which it definitely is!
We made this dish early last month when we had a few guests over and they likened this dish to a curried piña colada (let's just say that name stuck, thanks Jeff)! Also they really enjoyed this dish as a lighter accompaniment to all the other heavier and slightly spicier dishes.
Granted, pineapple doesn't usually feature in a curry of its own in the West, so the dish took our guests by surprise. However, no complaints, the dish was just shy of being licked clean!
Without further ado, here's the recipe for you to try out at home and impress your guests with! As always, do share your pictures - I'd LOVE to see them - either on instagram (@ayurfit), facebook (ayurfitblog) or even email me (firstname.lastname@example.org)!! Looking forward to drooling over your dishes <3
In a deep pot, medium flame add pineapple, salt, turmeric powder and chilli powder. Mix to integrate the spices, then cover and cook until soft.
Meanwhile, grind coconut, cumin, turmeric powder, ginger and mustard seeds with 2 tbsp warm water.
In blender, blend yogurt and salt, set aside.
Once pineapples are cooked, add the coconut paste. Continue cooking for another 5-10 minutes till it becomes thick. Reduce heat, add blended yogurt, mix well. Heat for another 2 minutes till ingredients are well combined. Remove from heat, pour into a serving container.
In a small wok/ kadai, heat coconut oil and splutter mustard seeds. Saute shallots till golden. Add dry red chillies and curry leaves and saute till chilli changes colour. Add tempering over the curry. Serve :)
1. Keep in mind, coconut and its derivatives (grated coconut, mik, cream etc...) don't keep for long after cooking. However, can keep refrigerated for 2 - 3 days, although 1-2 days are recommended.
2. If serving after storage in refrigerator, make sure to heat it before serving! :)