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South: Mangalore Pineapple Curry (mangai Kari

Make South: Mangalore Pineapple Curry (mangai Kari at home with Stephen Ceideburg, T Sesame Seeds, Fenugreek Seeds, Flaked Unsweetened Coconut, and Pineapple Chunks In Unsweetened Juice. Serves 2. Keep it handy for the next time you cook it.

Ingredients

• Stephen Ceideburg
• 1
• 1/4 tsp
• 1 tbsp
• 8 oz
• 1/4 tsp
• 1/2 tsp
• 1/4 tsp
• 1/4 tsp
• 1/2 tbsp
• 1/2 tsp
• 10
• 1 tbsp

Method (preview)

1. 1

   Try it as a side dish with Cornish hens or roast turkey.

2. 2

   Combine sesame seeds, fenugreek and coconut in an 8 to 10-inch skillet.

3. 3

   Dry-roast over medium heat, shaking pan often until seeds become aromatic and darken 1 or 2 shades, about 6 to 8 minutes.

4. 4

   Place in a spice or coffee grinder and reduce to a powder.

5. 5

   Combine pineapple chunks and juice with turmeric, brown sugar, salt, cayenne and ground spice mixture in a 1-quart saucepan.

6. 6

   Cover, and cook over medium heat until thick, about 8 to 10 minutes.

7. 7

   Heat oil in a small frying pan over medium-high heat.

8. 8

   Add mustard seeds; when seeds pop (takes about 1 minute) stir in curry leaves or cilantro.

9. 9

   Remove immediately and pour over pineapple curry.

10. 10

    Serve hot.

11. 11

    Laxmi Hiremath writing in the San Francisco Chronicle, 6/42/92.