My stay in Singapore has exposed me to Thai cuisine. I noticed that pineapples are used quite extensively in Thai cooking. Since I had never cooked with this fruit before, I decided to give it a try. It is also important to find the pineapple type that does not irritate your throat. I bought some hard tofu from the store to complement the pineapple. I decided to add in regular spices that I use while cooking to balance the sweetness of the pineapple. The creamy texture of the dish made it a nice accompaniment for rice and we totally gobbled it up.
Recipe Details :
Serves: 3-4 pax
Time: 30 mins
- 1 medium pineapple, cut in cubes
- 200 gms tofu, cut in cubes
- 1 medium onion, finely chopped
- 2 red chillies
- 3/4 tbsp coriander seeds
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 inch ginger, finely chopped
- 1 tsp maida (refined flour)
- 1/2 tsp turmeric
- 3 tbsp yoghurt
- 1/2 tsp garam masala powder
- 3-4 curry leaves (optional)
- Coriander for garnish
- Salt to taste
- Dry roast the coriander seeds and let it cool to room temperature.
- Meanwhile mix the maida with the yoghurt. Whisk and keep aside.
- Grind the roasted coriander seeds and half of the quantity of pineapple cubes and ginger into a fine paste.
- Heat oil in low flame and add the mustard seeds. When the mustard seeds crackle, add the cumin seeds, red chillies, curry leaves and fry them for a few seconds.
- Add the chopped onion and fry them till they are translucent. Now add the ground pineapple paste and keep stirring it continuously. Also add the turmeric, garam masala powder and salt at this stage. Add 1 cup of water and mix it well. Cover this with a lid and let it simmer for around 8 mins on low flame.
- Now add the pineapple and tofu cubes and allow them to cook for another 8 mins.
- Add coriander as garnish and serve it hot with rice or rotis.
- Lightly roast the coriander seeds. Do not let them burn. Cool well before grinding.
- Do not overcook the pineapple. You want it to have some texture.