CHEF LENTSWE’S CARAMELISED PINEAPPLE Lentil Pilchard Curry
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Cooking Time
45 Minutes

Serves Icon

Serves
4

INGREDIENTS

  • Brown lentils 1 cup (250 ml)
  • Olive oil 4 tsp (20 ml)
  • Medium onion, chopped 1
  • Garlic, chopped 1 Tbsp (15 ml)
  • Ginger, grated 2 Tbsp (30 ml)
  • Mild curry powder 1 Tbsp (15 ml)
  • Red or green chillies, chopped 2 tsp (10 ml)
  • Ground cumin 1 tsp (5 ml)
  • Cardamon pods 2
  • Lucky Star Pilchards in Tomato Sauce 1 can (400 g)
  • Tomato paste 1 tsp (5 ml)
  • Fish or vegetable stock 2 cups (500 ml)
  • Pineapple, peeled and sliced or cubed
  • Hot curry powder 2 Tbsp (30 ml)
  • Sugar 4 Tbsp (60 ml)
  • Fresh mint leaves (optional)
  • Salt and ground black pepper to taste

METHOD

  1. CURRY:
  2. In a medium saucepan, add the olive oil and onions and fry until the onions are soft and translucent.
  3. Add the garlic, ginger, chillies and all the spices and braise for 5 - 10 minutes, stirring occasionally.
  4. Add a dash of stock & drained Lucky Star tomato juice from the can to deglaze if the spices start to stick to the pan, then add the paste.
  5. Add the washed, uncooked lentils, stir and allow the lentils to simmer for 2 minutes.
  6. Cover with stock and allow the lentils to cook (add more liquid as needed).
  7. Simmer for about 20 minutes (at this point, most of the stock should have evaporated).
  8. Add the drained Lucky Star Pilchards and leave to simmer for a further 5 - 10 minutes with the lid on until the lentils are soft. *Do not over-stir.
  9. CARAMELISED PINEAPPLES:
  10. In a large frying pan on high heat, sprinkle sugar and start to caramelise.
  11. Add pineapples to the caramelised sugar and sprinkle curry spice over pineapple and coat all sides of pineapple.
  12. Remove from heat and chill in the fridge for 30 minutes.
  13. Serve Curry with Caramelised Pineapples and your favourite starch.
  14. Garnish with fresh mint (optional).

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