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
We can trace the history of meal recipes far back into antiquity, certainly as far back as early Egypt, and quite possibly further than that. Having said that, mostly, these early cook books were just very basic hieroglyphic recipes for food preparation.
In fact, the oldest recipe discovered, according to academics is a series of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Later on, in Roman times around 25BC a roman called Apicius wrote some documents describing recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main course and dessert, something that is very familiar to us today. He also recounts how the ancient cooks used many different herbs and spices, including a few you will know for example basil, rue and asafoetida. Later on, we find a couple of interesting recipe books which were published in the fourteenth century ; a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian food that appears on menues today, but rather accounts of the types of food eaten by the rich people of the time. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from the holy land, including spices like basil and coriander. The introduction of these new foods and spices led to a torrent in recipe publications, some of which still exist in private cookery archives. The introduction of the TV gave us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like those on our web site. |
We hope you enjoy this Annasi (Pineapple Curry) recipe.
