Sri Lanka Annasi

Cut the fresh pineapple in half lengthwise, preserving the crown. Scoop out the flesh carefully with a spoon or melon baller, leaving a thin shell intact, and chop the flesh into bite-sized pieces.

Finely slice the onion and fresh chiles, removing seeds from the chiles if a milder heat is preferred.

Heat the ghee in a heavy-bottomed pan or wok over medium heat. Add the ground mustard seeds and allow them to crackle for 30 seconds.

Add the sliced onion to the ghee and stir frequently until it turns golden brown, about 3-4 minutes.

Stir in the turmeric, chile powder, and fennel, mixing continuously for 30 seconds to release their aromas.

Add the fresh chiles and lemongrass stem, stirring well to combine with the spices.

Pour in the coconut milk slowly while stirring to avoid lumps, ensuring all spices are fully incorporated.

Add the chopped pineapple flesh to the coconut curry and stir gently. Add the curry leaf and salt, adjusting the salt to taste.

Reduce the heat to low and simmer gently for 10-12 minutes, stirring occasionally, until the pineapple is tender and the flavors have melded.

Remove the lemongrass stem and curry leaf. Spoon the hot annasi curry into the reserved pineapple shells or onto a serving plate, ensuring the fruit vessels are stable.

Serve immediately while hot, as the presentation of the curry within the pineapple shell is an essential element of this dish.