Sri Lankan Annasi (Pineapple Curry)

1 pineapple, fresh
25 grams onion (1 oz.)
2 green chili peppers (optional)
50 grams coconut oil (2 oz.)
1 x curry leaves
1/2 each lemon grass stems
1 teas red chile powder (optional)
1/2 teas mustard seeds
1/2 teas turmeric
1/4 teas salt
200 ml coconut milk (7 oz.)
1/2 teas fennel bulb

Cut the pineapple in half lengthways, scoop out the flesh and cut into cubes. Retain the half pineapple shells. Chop the onion and finely slice the chiles. Heat the ghee and fry the onion together with the curry leaves and lemon grass. Add the chile powder paprika powder, mustard, turmeric, salt and pineapple pieces and cook for a few minutes until the pineapple is soft. Remove from the heat and pour in the coconut milk. Sprinkle with the fennel and allow curry to simmer for a further 10 minutes. Serve in hollowed out pineapple shells, garnished with sliced chiles.

Adapted from: RecipeLand.com [archive.org]