Sri Lanka Annasi

Sri Lanka Annasi Recipe - Vegetarian Pineapple Curry with Coconut Milk

Region / culture: Sri Lanka | Servings: 4 |

Vegetarian diet

Introduction

Sri Lanka Annasi is a delicious and flavorful dish that combines the sweetness of pineapple with the heat of chiles and the creaminess of coconut milk. This dish is perfect for those who enjoy a balance of sweet and spicy flavors in their meals.

History

Sri Lanka Annasi is a traditional dish from Sri Lanka that has been enjoyed for generations. Pineapples are a popular fruit in Sri Lankan cuisine, and this dish showcases the versatility of this tropical fruit in savory cooking.

Ingredients

1 fresh pineapple
25 g onion
2 fresh chiles
50 g ghee
0.5 lemon grass stem
1 curry leaf
1 tsp chile powder
0.5 tsp ground mustard seeds
0.5 tsp turmeric
0.25 tsp salt
200 ml coconut milk
0.5 tsp fennel

How to prepare

Cut the pineapple in half lengthwise, scoop out the flesh and cut it into cubes.
Keep the half pineapple shells.
Chop the onion and thinly slice the chiles. Heat the ghee and fry the onion together with the curry leaf and lemon grass.
Add the chile powder, paprika powder, mustard, turmeric, salt, and pineapple pieces. Cook for a few minutes until the pineapple is soft.
Remove from the heat and pour in the coconut milk.
Sprinkle with fennel and let the curry simmer for another 10 minutes.
Serve in the hollowed-out pineapple shells, garnished with sliced chiles.

Variations

Add diced chicken or shrimp for a protein boost.
Substitute the pineapple with mango for a different flavor profile.
Use coconut oil instead of ghee for a vegan version of this dish.

Cooking Tips & Tricks

Make sure to use fresh pineapple for the best flavor in this dish.

- Adjust the amount of chiles to suit your spice preference.

- Be careful when handling chiles, as they can cause irritation to the skin and eyes.

Serving Suggestions

Sri Lanka Annasi can be served with steamed rice or roti for a complete meal. It can also be enjoyed on its own as a light and refreshing dish.

Cooking Techniques

Stir-frying

- Simmering

Ingredient Substitutions

Coconut oil can be used instead of ghee.

- Ground cayenne pepper can be used instead of chile powder.

Make Ahead Tips

Sri Lanka Annasi can be prepared ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Serve Sri Lanka Annasi in the hollowed-out pineapple shells for a beautiful and impressive presentation. Garnish with sliced chiles for a pop of color.

Pairing Recommendations

Pair Sri Lanka Annasi with a refreshing cucumber salad or a side of steamed vegetables for a well-rounded meal. A glass of chilled coconut water or a fruity iced tea would complement this dish nicely.

Storage and Reheating Instructions

Store any leftovers of Sri Lanka Annasi in an airtight container in the refrigerator for up to 2 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Calories per serving: 250

Carbohydrates

Carbohydrates: 20g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 3g per serving

Vitamins and minerals

Vitamins and Minerals: Pineapple is a good source of vitamin C and manganese.

Alergens

Allergens: Dairy (ghee)

Summary

Sri Lanka Annasi is a nutritious dish that is rich in carbohydrates, fats, and vitamins. It is a flavorful and satisfying meal that is perfect for a special occasion or a weeknight dinner.

Summary

Sri Lanka Annasi is a flavorful and aromatic dish that highlights the tropical flavors of pineapple, chiles, and coconut milk. This dish is easy to prepare and perfect for a special occasion or a weeknight dinner. Enjoy the sweet and spicy flavors of Sri Lanka Annasi with your family and friends!

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a hot summer day, and I was flipping through an old cookbook that I had found at a rummage sale. As I turned the yellowed pages, a recipe for Sri Lanka Annasi caught my eye. The description painted a picture of a sweet and tangy pineapple dish that was bursting with flavor.

I had always been drawn to exotic recipes from far-off lands, and this one was no exception. The recipe called for fresh pineapple, sugar, and a blend of spices that I had never heard of before. Intrigued, I set out to gather the ingredients and give it a try.

I remember the first time I made Sri Lanka Annasi like it was yesterday. I carefully diced the pineapple into small chunks, taking care to remove the tough core. I sprinkled the sugar over the fruit and added a pinch of cinnamon and cloves, as the recipe instructed.

As the pineapple simmered on the stove, the scent of the spices filled the air. The sweet aroma was intoxicating, and I couldn't wait to taste the finished dish. After letting it cool for a bit, I took a spoonful and savored the first bite.

The flavors exploded in my mouth - the sweetness of the pineapple was perfectly balanced by the warmth of the spices. It was unlike anything I had ever tasted before, and I instantly fell in love with Sri Lanka Annasi.

I shared the dish with my family, and they raved about how delicious it was. They couldn't believe that I had made something so exotic and flavorful. From that day on, Sri Lanka Annasi became a staple in our household.

Over the years, I have made Sri Lanka Annasi countless times, tweaking the recipe here and there to suit my taste. I have added a splash of rum for a boozy kick, or a sprinkle of coconut for a tropical twist. Each time I make it, I am transported back to that hot summer day when I first discovered the recipe.

I often think about where the recipe for Sri Lanka Annasi came from. Did it originate in a bustling market in Colombo, where vendors sell fresh fruit and spices? Or was it passed down through generations of a Sri Lankan family, each adding their own unique touch?

I like to imagine that the recipe found its way to me through a kind elderly woman in a bustling marketplace. She saw me browsing the spice stalls and handed me a slip of paper with the recipe written in delicate script. She smiled and wished me luck as I set off to recreate the dish in my own kitchen.

As I continue to cook and bake, I am grateful for the recipes that have been passed down to me from various places and people. Each one tells a story and connects me to a different culture or time. Sri Lanka Annasi is just one of many recipes that I have collected over the years, but it holds a special place in my heart.

So the next time you come across a recipe that piques your interest, don't hesitate to give it a try. You never know where it might lead you or what delicious flavors you might discover. And who knows, you might just find yourself falling in love with a dish like I did with Sri Lanka Annasi.