Fish Pineapple Curry
Ingredients
Scale
- 500g sole fillet, cut into chunks
- 1/2 tsp salt
- 1/2 tsp pepper, black
- 1/4 cup oil, for frying
- 1/2 Tbsp kasubha
- 1 Tbsp hibe
- 1/4 cup white onion, chopped
- 1/4 cup garlic, crushed
- 1/2 Tbsp oil
- 1/4 Tbsp ginger, cut into strips
- 1 tbsp curry powder
- 1 Tbsp DEL MONTE Sweet Chili Sauce (325g)
- 1/2 cup coconut milk
- 1/4 tsp salt
- 1/2 cup green peas, frozen
- 1 pouch DEL MONTE Pineapple tidbits, drained, reserve syrup
- 1 red bell pepper, cut into strips
- 1/2 cup coconut cream
Instructions
- Marinate fish in the reserved pineapple syrup, salt, and pepper for 30 minutes. Fry until golden brown. Set aside.
- Pound together the next 4 ingredients. Sauté in oil until golden brown. Add ginger, curry powder, DEL MONTE Sweet Chili Sauce, and coconut milk. Season with salt. Simmer for 2 minutes.
- Add green peas, DEL MONTE Pineapple Chunks, fish, and bell peppers. Simmer for 5 minutes. Stir in coconut cream and simmer for 2 minutes.
Notes
TIP: If you’re using coconut cream in can, no need to buy separate cans of coconut milk and coconut cream.Just use coconut cream and thin it out with a bit of water and you have coconut milk.
Find it online: https://www.thepeachkitchen.com/2018/01/fish-pineapple-curry/