Aanasi Curry is a Sri Lankan pineapple curry — fresh pineapple chunks simmered in a coconut milk gravy with curry leaves, pandan, turmeric, and a touch of chili. The natural sweetness of the pineapple balances the heat of the curry, creating a sweet-spicy-savory dish that is uniquely Sri Lankan, served as a side with rice.
Aanasi Curry (pineapple curry) is a uniquely Sri Lankan dish — the combination of tropical fruit (pineapple) with curry spices and coconut milk is found in few other cuisines. Sri Lanka's tropical climate produces abundant pineapple, and the Sinhalese tradition of cooking fruit (not just eating it raw) created this curry. The pineapple is simmered in a coconut milk base with curry leaves, pandan, and turmeric, creating a sweet-spicy-savory balance. It is served as a side dish with rice, balancing the richer meat and fish curries on the table.
A bowl of golden-yellow curry with chunks of tender pineapple in a creamy coconut milk gravy. The first taste is sweet (from the pineapple); then the curry spices bloom; then a gentle heat. The pineapple has softened but holds its shape; the gravy is rich and tangy. It is the most surprising, most delightful dish on the Sri Lankan table.
The pineapple should be ripe but firm (overripe pineapple turns to mush). The curry uses coconut milk as the base (not water). The pineapple is simmered for only 15-20 minutes (overcooking makes it mushy). The curry should be mildly sweet from the pineapple, with a gentle heat from the chili.
Variations
Some add more chili; some use canned pineapple; some add mustard paste; the sweetness varies by pineapple ripeness.
On the Palate
Where Aanasi Curry sits in the Sri Lankan flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 25 min active + 20 min waiting
- 15 min
Cut 400 g fresh pineapple into chunks.
- 23 min
In a pot, heat 1 tbsp coconut oil; add 8 curry leaves, 1 pandan leaf, and 1 stalk lemongrass.
- 33 min
Add 1 diced onion and 2 minced garlic cloves; cook 3 minutes.
- 42 min
Add 1 tsp curry powder, 1/2 tsp turmeric, and 1/4 tsp chili powder.
- 52 min
Add the pineapple; toss to coat.
- 615 min
Add 200 ml coconut milk and 1/2 tsp salt; simmer 15 minutes.
Watch outSimmer the pineapple only fifteen minutes or so — just enough to turn tender while still holding its shape; cook it longer and it collapses to mush.
- 71 min
The gravy should be creamy and the pineapple tender.
Watch outReduce until the coconut gravy turns creamy and clings — thin and watery it slides off the fruit instead of coating it.
- 81 min
Remove pandan and lemongrass; serve with rice.
