Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    pineapple -- fresh
  25      grams         onion
   2                    chile -- fresh
  50      grams         ghee
                        curry leaf sprigs
     1/2                lemon grass stem
   1      teaspoon      chile powder
     1/2  teaspoon      mustard seeds -- ground
     1/2  teaspoon      turmeric
     1/4  teaspoon      salt
 200      milliliter    coconut milk
     1/2  teaspoon      fennel

Preparation:

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 pine apple 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.