Pineapple Curry -Jamie Oliver

2 tbs oil
2 tbs mustard seed
2 tsp cumin
good handful curry leaves
3 cardamon pods
1 knob ginger, sliced wafer thin
1 tsp chilli powder
2 tsp tumeric
2 small pineapples, chopped
2 plaintains, thickly sliced
1 can coconut milk
salt, to taste


In a pan, heat 2 tbs or so of oil (he later says it's coconut oil or can use regular sunflower oil) in pan, then add 2 tbs mustard seeds and heat till it pops. Bash up 2 tsp cumin in mortar and pestle, set aside.
To the pan, add a good handful curry leaves, 3 cardomom pods and 1 knob ginger, sliced wafer thin (fat inch or so), and saute for a few secs. Add bashed cumin,1 tsp chili powder, 2 tsp turmeric and fry for a bit.
Add 2 small pineapples chopped, fry that a few seconds, then add 2 plaintains sliced relatively thickly (but not too thick), on the diagonal, stir it around a bit - frying nicely.. Add 1 can coconut milk, bring to boil, simmer and cook 8 minutes. Add pinch of salt now and adjust rest of salt at the end.