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Sri Lankan Annasi (Pineapple Curry)
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1 pineapple, fresh
25 grams onion (1 oz.)
2 green chili peppers
50 grams coconut oil (2 oz.)
6 curry leaves
1/2 each lemon grass stems
1 teas. red chilli powder
1/2 teas. mustard seeds
1/2 teas. turmeric
1/4 teas. salt
200 ml coconut milk (7 oz.)
1/2 teas. fennel bulb

Cut the pineapple in half lengthways, scoop out the flesh and cut into
cubes. Retain the half pineapple shells. Chop the onion and finely slice
the chiles. Heat the oil and fry the onion together with the curry leaves
and lemon grass. Add the chilli powder paprika powder, mustard seeds turmeric,
salt and pineapple pieces and cook for a few minutes until the pineapple is
soft. Remove from the heat and pour in the coconut milk. Sprinkle with the
fennel and allow curry to simmer for a further 10 minutes. Serve in
hollowed out pineapple shells, garnished with sliced chilles