South: mangalore pineapple curry (mangai kari

Yield: 2 Servings

Measure Ingredient
\N \N Stephen Ceideburg
1 teaspoon Sesame seeds
¼ teaspoon Fenugreek seeds
1 tablespoon Flaked unsweetened coconut
8 ounces Pineapple chunks in unsweetened juice
¼ teaspoon Turmeric
½ teaspoon Brown sugar
¼ teaspoon Salt
¼ teaspoon Cayenne pepper
½ tablespoon Light vegetable oil
½ teaspoon Mustard seeds
10 \N Fresh curry leaves, or
1 tablespoon Chopped fresh cilantro

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.

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