Recipe: Ananas Menaskai (Roasted Pineapple in Coconut Curry Sauce)

Recipe by Supriya Bajaj

A Udupi-Mangalore speciality from coastal Karnataka, this sweet, tangy and mildly spicy preparation pairs roasted pineapple with a smooth coconut-based curry.

Prep time: 15 mins | Cook time: 30 mins | Servings: 4

Ingredients

For the pineapple:

• 1 small pineapple, cut into roundels
• 1 cup sugar
• 1 tsp salt
• 3 green chillies, slit
• Salt, as needed
• ½ tsp red chilli powder
• ½ tsp turmeric powder
• Ghee, for roasting

For the curry masala:

• 2 tbsp coconut oil
• 1 tbsp urad dal
• ½ tbsp sesame seeds
• 1 tsp fennel seeds
• 1 tsp methi seeds
• 1 cup fresh coconut, peeled and grated or chopped

For the curry:

• 1 litre water
• 1 tsp turmeric powder
• ½ cup jaggery powder
• Salt, to taste
• 1 tbsp lemon juice

For tempering:

• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 15–20 curry leaves
• 2 dried red chillies

Get the ingredients here

Method

1. Place the pineapple roundels in a pan with the sugar, salt and slit green chillies. Add enough water to cover the pineapple and boil for about 15 minutes, or until slightly tender.
2. Remove the pineapple from the liquid and pat dry. Marinate with salt, red chilli powder and turmeric powder. Keep aside.
3. Heat coconut oil in a pan. Roast the urad dal, sesame seeds, fennel seeds and methi seeds until aromatic and lightly golden. Do not roast the fresh coconut.
4. Transfer the roasted ingredients to a blender. Add the fresh coconut and grind into a smooth paste, adding a little water if required.
5. Transfer the paste to a pan. Add the remaining water, turmeric and salt. Cook for about 5 minutes.
6. Add the jaggery and simmer until the curry thickens slightly.
7. Turn off the heat and stir in the lemon juice.
8. For the tempering, heat coconut oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and dried red chillies and sauté briefly.
9. Pour the tempering into the curry and mix well.
10. Strain the curry through a fine sieve for a smooth sauce.
11. Heat ghee in a pan and roast the marinated pineapple roundels on both sides until browned and lightly caramelised.
12. Place the roasted pineapple on a serving plate and pour the coconut curry sauce around it. Serve warm.

Tip: Pat the pineapple dry after boiling so the marinade coats it properly and it develops a better roasted finish.