Recipe courtesy of John Evans
Save Recipe Print
Total:
1 hr 3 min
Active:
30 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Directions

Mix together curry powder, ginger, tamarind paste, garlic, and cinnamon and add enough malt vinegar to form a thin marinade. Place meat in a 1-gallon re-sealable plastic bag, pour in the marinade and mix thoroughly. Refrigerate for 24 to 36 hours. Longer is better. 

Melt butter in large, deep pan and sprinkle with black pepper. Cook on medium for 1 minute. Add onions and cook on high until translucent. Blend in the tomatoes, pepper, and chiles and cook on high until tomatoes have rendered down, about 7 minutes. 

Pour in all of the marinade and meat. Bring up to a rolling boil and fold in the mushrooms. Reduce heat, cover, and simmer for 20 minutes. Add the pineapple and sea salt, add hot water if necessary, and simmer another 6 minutes. Serve over a bed of basmati rice and garnish with coriander leaves.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

"Caribou" Stew

Recipe courtesy of Robert Irvine

Cardamom-Crusted Alaskan Caribou with Spicy Gingerbread, Boniato Squash Puree, and Port Wine Cranberry Essence

Loin of Yukon Caribou with Mulled Red Cabbage, Semolina Gratin, and Quince

Recipe courtesy of Anthony Walsh

Butter Roasted Caribou Loin, Mashed Potatoes with Roasted Garlic and Bacon, Sauteed Vegetables, Wild Mushroom Sauce with Currant Jelly

Recipe courtesy of Janick Bouchard

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.