South: Mangalore Pineapple Curry (mangai Kari Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1 tsp: Sesame seeds,
1/4 tsp: Fenugreek seeds,
1 tbsp: Flaked unsweetened coconut,
8 ounce: Pineapple chunks in unsweetened juice,
1/4 tsp: Turmeric,
1/2 tsp: Brown sugar,
1/4 tsp: Salt,
1/4 tsp: Cayenne pepper,
1/2 tbsp: Light vegetable oil,
1/2 tsp: Mustard seeds,
10: Fresh curry leaves, or
1 tbsp: Chopped fresh cilantro,
Directions:
A classic of the Mangaloreans in southern India, this recipe
traditionally uses small green mangoes. Try it as a side dish with
Cornish hens or roast turkey.
Combine sesame seeds, fenugreek and coconut in an 8 to 10-inch
skillet. Dry-roast over medium heat, shaking pan often until seeds
become aromatic and darken 1 or 2 shades, about 6 to 8 minutes. Place
in a spice or coffee grinder and reduce to a powder. Combine
pineapple chunks and juice with turmeric, brown sugar, salt, cayenne
and ground spice mixture in a 1-quart saucepan. Cover, and cook over
medium heat until thick, about 8 to 10 minutes. Heat oil in a small
frying pan over medium-high heat. Add mustard seeds; when seeds pop
(takes about 1 minute) stir in curry leaves or cilantro. Remove
immediately and pour over pineapple curry.
Serve hot.
PER SERVING (4 servings): 70 calories, 1 g protein, 10 g
carbohydrate, 3 g fat (1 g saturated), 0 mg cholesterol, 135 mg
sodium, 1 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/42/92.
Source from luhu.jp
traditionally uses small green mangoes. Try it as a side dish with
Cornish hens or roast turkey.
Combine sesame seeds, fenugreek and coconut in an 8 to 10-inch
skillet. Dry-roast over medium heat, shaking pan often until seeds
become aromatic and darken 1 or 2 shades, about 6 to 8 minutes. Place
in a spice or coffee grinder and reduce to a powder. Combine
pineapple chunks and juice with turmeric, brown sugar, salt, cayenne
and ground spice mixture in a 1-quart saucepan. Cover, and cook over
medium heat until thick, about 8 to 10 minutes. Heat oil in a small
frying pan over medium-high heat. Add mustard seeds; when seeds pop
(takes about 1 minute) stir in curry leaves or cilantro. Remove
immediately and pour over pineapple curry.
Serve hot.
PER SERVING (4 servings): 70 calories, 1 g protein, 10 g
carbohydrate, 3 g fat (1 g saturated), 0 mg cholesterol, 135 mg
sodium, 1 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/42/92.
Source from luhu.jp