Sri Lanka On The Side

Last week, a mutton curry: today, a couple of side dishes which might go with it.

You'll find daal everywhere, but the addition of coconut which you get in the Sri Lankan versions is a delight.

Coconut Daal

Ingredients

250g red lentils; 10 to 12 curry leaves; 1 tbsp onion finally chopped; 2 x 2-3 cm pieces of cinnamon stick; 1 tsp chopped garlic; 1 tsp chopped ginger; ½ tsp red chilli powder; ½ tsp turmeric powder; ½ tbsp curry powder; 1 tsp chopped green chilli; light coconut milk; salt and pepper.

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Wash the lentils thoroughly. Put all the ingredients with the lentils and add enough coconut milk to cover. Cook on a low heat for about 20 to 25 minutes until the lentils are done. Finish with a little extra coconut milk. Adjust the seasoning.

The idea of a pineapple curry wasn't one which had ever occurred to me. It has enough heat to stop it being dessert like, and it's a brilliant accompaniment, if one of your dishes has some fierce heat.

Pineapple Curry

Ingredients

375g diced pineapple; 12 curry leaves; 1 tbsp finally chopped onion; 2 × 2-3cm  pieces of cinnamon stick; 1 tbsp tsp curry powder; ½ tbsp red chilli powder; ½ tsp turmeric powder;  1 teaspoon chopped green chilli; 1 teaspoon chopped garlic; ½ tsp fenugreek seeds; 3 tablespoons of oil; ½ tsp black mustard seeds; salt and pepper.

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In a bowl marinade together the pineapple, salt, turmeric, pepper, curry powder and red chilli powder. In a pan heat the oil with the curry leaves, onion, cinnamon stick, garlic, and green chilli. Saute for 2 to 3 minutes on a medium heat. Add the mustard seeds and the fenugreek seeds. Add the marinated pineapple, cover and cook for 15 minutes. Finally, add half a tablespoon of sugar and cook for a further minute or two. Serve warm.