Name: Pineapple and potato curry recipe by DEVIKA MENON at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Coconut milk 1 cup; Potatoes (Peeled and chopped) 3; Can of pineapple slices 1; Roasted fennel powder 1 teaspoon; Cinnamon powder 1 teaspoon; Red chilli powder 1 1/2 teaspoon; Salt to taste; curry leaves 1 sprig; lemongrass 3 stalks; mustard seeds 1 teaspoon; onions ( chopped finely) 2; Cooking oil 1 tablespoon

ABOUT Pineapple and potato curry RECIPE

This delightful curry is just spicy enough, and its from my granny's cookbook!

Ingredients Serving: 4

Coconut milk 1 cup
Potatoes (Peeled and chopped) 3
Can of pineapple slices 1
Roasted fennel powder 1 teaspoon
Cinnamon powder 1 teaspoon
Red chilli powder 1 1/2 teaspoon
Salt to taste
curry leaves 1 sprig
lemongrass 3 stalks
mustard seeds 1 teaspoon
onions ( chopped finely) 2
Cooking oil 1 tablespoon

Instructions

Add oil to wok and when heats up add mustard seeds. When they start to pop add lemongrass and curry leaves.
Wait for few minutes until its fragrance is gone. Drop in onions and fry till brown. Now add chopped potatoes.
Cook until they turn soft and add in pineapple pieces along with red chili powder and salt.
Combine and add coconut milk Cook until done and add cinnamon powder and roasted fennel powder. Serve this with white/red rice.

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