This is a very easy and tasty curry that is perfect for a summer lunch
1 firm and not too ripe fresh pineapple
1/2 brown onion chopped
2 tbsp coriander seeds
1 tbsp cumin seeds
2 tbsp small black mustard seeds
2 green chillis (or more to taste)
1 cinnamon stick
3 cloves garlic
2 cm piece of fresh ginger
2 tsp chilli powder (or more to taste)
1 sprig curry leaves
2 dried red chillis
1 cup coconut milk
3/4 cup coconut cream
Top and tail the pineapple and remove the skin, cut off the hard core and slice into 2.5 cm pieces.
Grind up the mustard seeds, coriander, and cumin in a mortar and pestle. Fry the onion, chopped garlic and ginger along with the curry leaves in a little oil, add the chillis [green and dried] cinnamon and cook until onions are translucent. Add the pineapple pieces and the coconut milk and bring to the boil and simmer for 10 minutes.
Add salt to taste and then add the coconut cream, simmer on low heat for 5 minutes.
Serve as an accompaniment with dhal, meat curry, mallung and rice