1 fresh pineapple
25 g onion
2 fresh chillies
50 g ghee sprig curry leaves
1/2 stem lemon grass
1 tsp chilli powder
1 tsp paprika
1/2 tsp powdered mustard seeds
1/2 tsp tuimeric
1/4 tsp salt
200 ml coconut milk
1/2 tsp fennel
Directions
Cut the pineapple in half lengthways, scoop out the flesh and cut into
cubes. Retain the half pineapple shells. Chop the onion and finely
slice the chillies Heat the ghee and fry the onion together with the
curry leaves and lemon grass. Add the chilli powder paprika powder,
mustard, turmeric, salt and pine apple pieces and cook for a few
minutes until the pineapple is soft. Remove from the heat and pour in
the coconut milk. Sprinkle with the fennel and allow curry to simmer
for a further 10 minutes. Serve in hollowed out pineapple shells,
garnished with sliced chillies. From "A taste of Sri Lanka" by Indra
Jayasekera, ISBN #962 224 010 0
Servings: 1 servings
Annasi (Pineapple Curry) Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into distant history, in truth as far back as early Egypt, and possibly even further than that. Having said that, generally, these early records were just very basic hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history are a few clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. During the time of the Romans a Roman scholar, called Apicius, assembled some scrolls which described recipes cooked by his fellow Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient Romans used many aromatic flavors, including some familiar names like thyme, rue and parsley. Moving our culinary historical trip onwards, we have two books which were published in the 14th Century ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these are not about the spicy food that is served today, but rather accounts of the types of food cooked for the rich and powerful of those days. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab cooking, such as parsley and basil. The introduction of these new foods and spices prompted a torrent in cookery books, the majority of which are now in private libraries. When we get to the 20th century, recipe books were starting to become popular mostly as a result of more people being able to read, people having more free time and a general increase in wealth. |
We hope you enjoy this Annasi (Pineapple Curry) recipe.
