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| South: Mangalore Pineapple Curry (Mangai Kari Recipe |
Category: Curries
Rating:
4.50
Servings: 2
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Ingredients
1 stephen ceideburg
1 teaspoon sesame seeds
1/4 teaspoon fenugreek seeds
1 tablespoon flaked unsweetened coconut
8 oz pineapple chunks in unsweetened jui; ce
1/4 teaspoon turmeric
1/2 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 tablespoon light vegetable oil
1/2 teaspoon mustard seeds
10 fresh curry leaves, or
1 tablespoon chopped fresh cilantro
Directions: How to Cook South: Mangalore Pineapple Curry (Mangai Kari
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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