Sri Lankan Pineapple Curry

Ingredients

• 1 medium Fresh Pineapple
• 1 can Coconut Milk
• 1 small Onion
• 2 cloves Garlic
• 2.54 cm Ginger
• 1 small Green Chilies
• 0.5 tsp Turmeric Powder
• 1 stick Cinnamon Stick
• 8 leaves Curry Leaves
• 1 tbsp Sugar
• 1 tbsp Lime Juice
• 0.5 tsp Salt
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the 1 medium Fresh Pineapple by peeling it, removing the core, and cutting it into bite-sized pieces, about 2.54 cm cubes.
2. 2Finely chop the 1 small Onion. Mince the 2 cloves Garlic and the 2.54 cm Ginger. Finely chop the 1 small Green Chilies. Place a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add a neutral cooking oil (not listed, so assume it's available or the pan is non-stick) and add the chopped onion, minced garlic, and minced ginger. Cook, stirring often, for 3-5 minutes, until the onion is softened and the mixture is fragrant.
3. 3Add the 0.5 tsp Turmeric Powder, 1 stick Cinnamon Stick, and 8 leaves Curry Leaves to the skillet. Stir constantly and cook for 1 minute until the spices are fragrant.
4. 4Add the prepared pineapple pieces to the skillet. Cook, stirring occasionally, for 5 minutes, allowing the pineapple to soften slightly.
5. 5Pour in the 1 can Coconut Milk. Stir everything together and bring the mixture to a gentle simmer, which is when small bubbles appear around the edges of the pan.
6. 6Stir in the 1 tbsp Sugar, 1 tbsp Lime Juice, and 0.5 tsp Salt. Reduce the heat to low, cover the skillet, and let the curry simmer gently for 15-20 minutes. Stir occasionally. The sauce is ready when it has thickened slightly, coating the back of a spoon.
7. 7Serve the Sri Lankan Pineapple Curry hot alongside the 4 cups Cooked Rice.

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