May 4, 2025, 11:07 AM IST

Chef Vikas Khanna's 5-minute pineapple coconut curry recipe: Here's how to make it at home

Rishika Baranwal

Dive into the tropical flavours of Chef Vikas Khanna's pineapple coconut curry, a dish that beautifully balances sweet, spicy, and tangy notes. Inspired by Karnataka's traditional Ananas Menaskai, this curry is a testament to the rich culinary heritage of South India.

To prepare this flavourful curry, you’ll need: fresh pineapple chunks, coconut milk, coconut oil, mustard seeds, cumin seeds, chopped ginger, chopped garlic, curry leaves, green chillies, rice flour, turmeric powder, red chili powder, salt, fresh coriander leaves and lemon juice.

Heat coconut oil in a pan. Add mustard seeds and cumin seeds; let them splutter. Introduce chopped ginger, garlic, green chillies, and curry leaves, sautéing until aromatic.

In a bowl, mix pineapple chunks with chopped coriander leaves, salt, and red chilli powder. Let it sit briefly to absorb flavours. Then, sauté the pineapple until slightly caramelised.

Pour coconut milk into the pan with the tempering, stirring continuously to create a creamy base. Let it simmer gently.

Add 2-3 tablespoons of rice flour to the simmering curry, stirring well to avoid lumps. This will thicken the curry to the desired consistency.

Incorporate turmeric powder and adjust salt to taste. Squeeze in half a lemon's juice for tanginess. Add the sautéed pineapple chunks, allowing the curry to simmer and meld flavors.

Serve this delightful curry hot, paired with steamed rice or your choice of Indian bread. The harmonious blend of sweet pineapple and creamy coconut makes it a perfect comfort meal.

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