Home - By Category - Recipe - Indian Page 3 | Sauces Page 10

South: Mangalore Pineapple Curry (Mangai Kari

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SOUTH: MANGALORE PINEAPPLE CURRY (MANGAI KARI
 Categories: Indian, Sauces
      Yield: 2 Servings
 
           Stephen Ceideburg
      1 ts Sesame seeds
    1/4 ts Fenugreek seeds
      1 tb Flaked unsweetened coconut
      8 oz Pineapple chunks in
           -unsweetened juice
    1/4 ts Turmeric
    1/2 ts Brown sugar
    1/4 ts Salt
    1/4 ts Cayenne pepper
    1/2 tb Light vegetable oil
    1/2 ts Mustard seeds
     10    Fresh curry leaves, or
      1 tb 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.
 
MMMMM

Display Recipe for Import.