Pineapple Curry

Sweet, sour and a little spicy.

*Recipe courtesy of Peace Corps Sri Lanka

Serves 6-8 people.


  • 1 medium-sized pineapple
  • 1 tablespoon sliced onion
  • 1 tablespoon flaked Maldive fish (optional)
  • 1 teaspoon mustard seed ground
  • 1 teaspoon chili powder
  • ¼ teaspoon turmeric powder
  • 5 curry leaves,
  • 2” rampe
  • 1” lemongrass
  • 1 cup coconut milk
  • ½ teaspoon sweet cumin seeds roasted and powdered
  • 1 tablespoon oil
  • Salt


  • Clean pineapple and cut into cubes after removing the core.
  • Heat oil and fry the onions together with the curry leaves, rampe and lemongrass.
  • When the onions are softened, add the rest of the ingredients, except for the sweet cumin powder.
  • Simmer until the ingredients are cooked and well mixed.
  • Sprinkle the sweet cumin powder and simmer for another 3-4 minutes.
  • Serve with rice (optional).

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