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South: Mangalore Pineapple Curry (Mangai Kari



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  • Cooking Time: N/A

South: Mangalore Pineapple Curry (Mangai Kari

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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 roast
turkey.

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

Serve hot.

PER SERVING (4 servings): 70 calories, 1 g protein, 10 g carbohydrate, 3 g
fat (1 g saturated), 0 mg cholesterol, 135 mg sodium, 1 g fiber.



Ingredients:

Stephen Ceideburg
1 ts Sesame seeds
1/4 ts Fenugreek seeds
1 tb Flaked unsweetened coconut
8 oz Pineapple chunks in
-unsweetened juice
1/4 ts Turmeric
1/2 ts Brown sugar
1/4 ts Salt
1/4 ts Cayenne pepper
1/2 tb Light vegetable oil
1/2 ts Mustard seeds
10 Fresh curry leaves, or
1 tb Chopped fresh cilantro

Serves:

2 Servings
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