Another Indian Feast
Here's the recipe for the Pineapple curry. I reccomend leaving out the plantains because they require an extended cooking time.
* Start with a little Sunflower or Coconut oil for frying
* Add 2tbs of Black Mustard seed
* Add a handful of Curry leaves (about 1/4 of a cup, you can leave them whole or tear them to really infuse the flavor)
* Add 3 Cardamom pods
* Add a knob of Ginger peeled and roughly chopped
* Add 2tsp of Cumin seeds ground (I grind mine in a grinder or morter and pestle. It is best to start with actual seed instead of skipping to storebought powder to get the amount right. If you want to use storebought powder lower the amount a little bit.)
* Add 1/2 tsp of Chili Powder (or more to your taste)
* Add 2tsp of Turmeric for that great color
* Add 2 quartered and rougly chopped Pineapples (pre-cut pineapple cubes from the grocery store will do just fine.)
* Add 1 Plantain sliced at an angle (optional)
Be sure to stir while adding all these ingrediants to properly mix the dish during the frying stage. That fancy pan flip technique that I can't do would be helpful here.
* Add 1 can of Coconut Milk
* Salt to taste
Bring the mixture to a boil and simmer for about 8 minutes or so. Again, if you are using plantains this might take longer.
When done check for saltiness again, Julie thought I should have added more.
Enjoy!