• We are setting up Trans World in the state boards this will take a few days Perth has already been done.these boards will be open to general public and they can also comment without membership. This is a trial only.

And now for something completely different! No: I've lost count

C

Contrarian

I can't take credit for this one folks but have cooked it. It's a great accompaniement/side dish to most curry and rice dishes or fried rice. The piquant mixture of sweet and tart is a nice contrast to the spiciness of curry.

pachari nenas1.jpg


Oil for cooking
½ tsp mustard seeds
1 dried chilly ( cut into small)
1 onion big chopped
Curry leaves
1 tbsp ginger & garlic paste

Mix with water into paste:(Masala)

½ tsp chilly powder
¼ tsp coriander powder
Pinch of turmeric powder


1 bay leaf (small)
1 green chilly cut
1 cup pineapple cut
Salt & Palm sugar to taste
3 tbsp coconut cream/fresh cream
1 tbsp grated coconut ( dry fried)
¼ tsp garam masala
Coriander leaves chopped


METHOD:

Heat up oil fry mustard seed & dry chilly.

Add in onion & fry until golden brown colour.

Add ginger & garlic paste, curry leaves,
fry for 2 minutes.

Add in masala paste & stir until oil comes up.

Add green chilly, bay leaf, pineapples,
salt, sugar & stir for 3 more minutes.

Add coconut cream, garam masala, coconut
mix well.

Garnish with coriander leaves.

Note: When I've made this dish with fresh pineapple, it tastes better after a day. Cutting a fresh pineapple up however is a hassle so I often use canned pineapple and use the juice to make the liquid as well.
 
You must log in or register to reply here.
Top