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Рецепт South: Mangalore Pineapple Curry (Mangai Kari
by Global Cookbook

South: Mangalore Pineapple Curry (Mangai Kari
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Ингредиенты

  • 1 tsp Sesame seeds
  • 1/4 tsp Fenugreek seeds
  • 1 Tbsp. Flaked unsweetened coconut
  • 8 ounce Pineapple chunks in unsweetened juice
  • 1/4 tsp Turmeric
  • 1/2 tsp Brown sugar
  • 1/4 tsp Salt
  • 1/4 tsp Cayenne pepper
  • 1/2 Tbsp. Light vegetable oil
  • 1/2 tsp Mustard seeds
  • 10 x Fresh curry leaves, or possibly
  • 1 Tbsp. Minced fresh cilantro

Инструкции

  1. 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 possibly roast turkey.
  2. Combine sesame seeds, fenugreek and coconut in an 8 to 10-inch skillet.
  3. Dry-roast over medium heat, shaking pan often till seeds become aromatic and darken 1 or possibly 2 shades, about 6 to 8 min. Place in a spice or possibly coffee grinder and reduce to a pwdr. Combine pineapple chunks and juice with turmeric, brown sugar, salt, cayenne and grnd spice mix in a 1-qt saucepan. Cover, and cook over medium heat till thick, about 8 to 10 min. Heat oil in a small frying pan over medium-high heat. Add in mustard seeds; when seeds pop (takes about 1 minute) stir in curry leaves or possibly cilantro. Remove immediately and pour over pineapple curry.
  4. Serve warm.