Pineapple Curry

I watched Jamie Oliver make this recipe, and quickly scratched down the approximate ingredients (and had to ask my sister-in-law to confirm some of them) and the steps to make this very flavourful and interesting curry. The curry leaves are quite wonderful, you can find them in any good Indian supermarket, they smell like curry and impart an excellent flavour to any curry dish. The plantain in this dish is supposed to mimic chicken, so as to keep it a vegetarian dish; look for ripe plantains, they are much starchier than bananas (bananas will not work in this dish, as they will turn to mush). I also used chipotle chili powder, you can use a less hot chili powder if you wish, but I like it spicy. Lastly, the black mustard seeds are interesting too; when they cook in the hot oil, they begin to pop, and the smell of popped corn emerges; adding the curry leaves will stop them from popping.

Pineapple Curry
Adapted from a recipe by Jamie Oliver
2 Tbsp sunflower oil
2 Tbsp black mustard seeds
Handful fresh curry leaves
3 cardomom seeds
thumb-sized piece of ginger, slivered
2 tsp cumin seeds, crushed in mortar/pestle
1 tsp chipotle chili powder
2 tsp tumeric
2 medium pineapples, cored and diced into bite-sized chunks
2 plantains, sliced thickly at angle
1 can coconut milk

Heat oil on medium heat; add black mustard seeds and let cook until they begin to pop. Immediately add the curry leaves. Fry the curry leaves for a moment.

Add the ginger and fry for a minute or two, then add each of the spices in succession, frying for a moment.

Add pineapple chunks and plantain, stir until they are covered with the herb-ginger mixture, and cook for a short while.

Add coconut milk and continue to cook for approximately 8 minutes.