Saffron-Tamarind Pineapple Curry (Indian Fusion)

 

A one-of-a-kind Indian curry concept, like never before —imagine a saffron-laced tamarind-pineapple curry with smoked black cardamom, coconut cream, and jaggery-roasted lentils. 

Sweet, tangy, creamy, and smoky—totally unique and vibrant.

Saffron Tamarind Curry

Ingredients:

• 1 tbsp ghee or coconut oil

• 1 tsp cumin seeds

• 1/2 tsp black mustard seeds

• 1 small red onion, finely chopped

• 1-inch piece ginger, grated

• 1 garlic clove, minced

• 1 small ripe tomato, chopped

• 1/2 tsp turmeric

• 1/2 tsp Kashmiri red chili powder

• 1/4 tsp smoked paprika (optional)

• 1/2 tsp ground coriander

• Pinch of saffron strands (soaked in 2 tbsp warm water)

• 1/4 cup thick tamarind pulp

• 1/2 cup fresh pineapple chunks

• 1/4 cup coconut cream

• 1/2 tsp jaggery (or brown sugar)

• Salt to taste

• 1/4 cup roasted lentils (chana dal or moong dal)

• 1 black cardamom pod, lightly crushed

• Fresh cilantro for garnish

Instructions:

1. Heat ghee in a pan and add cumin, mustard seeds, and black cardamom. Let them sizzle.

2. Add onion and sauté until golden. Add ginger and garlic, cook for 1 minute.

3. Stir in tomato, turmeric, chili powder, paprika, and coriander. Cook until tomatoes soften.

4. Add saffron water, tamarind pulp, and pineapple. Simmer for 5-7 minutes.

5. Stir in coconut cream and jaggery. Let it thicken slightly.

6. Add roasted lentils, adjust salt, and simmer 2-3 more minutes.

7. Garnish with cilantro and serve hot with basmati rice.</div>