1 ripe pineapple cut into tidbit size chunks
1 small onion chopped small
2 green chiles sliced
12-15 curry leaves
1 (1 inch) cinnamon stick
1 tsp of mustard seeds
1/4 tsp of turmeric powder
1/2 tsp of red chili flakes
2 tsp of red chili powder (ground up red chilies)
1 tsp of grated fresh ginger
1 tsp of grated fresh garlic
1/4 tsp of fennugreek seeds
1 Tbs of sugar
1 tsp of salt (or more to taste)
1 tsp of rice wine vinegar
1/2 cup of coconut milk
Note: I the red chili powder can be added to taste. Do not use the chili powder used in American Chili Con Carne dishes.
Directions:
Heat 2tsp of canola oil and once heated add your mustard seeds, cinnamon stick, chilies and onions. Fry for 1-2 minutes. Next add your grated ginger, garlic and chili flakes. 
Add your pineapple, turmeric, chili powder, vinegar, salt sugar and coconut milk. Cook for 10-12 minutes. Taste for seasoning.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
Post Title
→Pineapple Curry
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→https://jessica-dorrell-pictures.blogspot.com/2012/01/pineapple-curry.html
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