Title: Annasi (pineapple curry)
 Categories: Main dish
      Yield: 1 Servings
 
      1    Fresh pineapple
     25 g  Onion
      2    Fresh chillies
     50 g  Ghee
           -sprig curry leaves
    1/2    Stem lemon grass
      1 ts Chilli powder
      1 ts Paprika
    1/2 ts Powdered mustard seeds
    1/2 ts Tuimeric
    1/4 ts Salt
    200 ml Coconut milk
    1/2 ts Fennel
 
  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 chillies Heat the ghee and fry the onion together with the
  curry leaves and lemon grass. Add the chilli powder paprika powder,
  mustard, turmeric, salt  and pine apple 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 chillies.