Fish Pineapple Curry
  • 500g sole fillet, cut into chunks
  • ½ tsp salt
  • ½ tsp pepper, black
  • ¼ cup oil, for frying
  • ½ Tbsp kasubha
  • 1 Tbsp hibe
  • ¼ cup white onion, chopped
  • ¼ cup garlic, crushed
  • ½ Tbsp oil
  • ¼ Tbsp ginger, cut into strips
  • 1 tbsp curry powder
  • 1 Tbsp DEL MONTE Sweet Chili Sauce (325g)
  • ½ cup coconut milk
  • ¼ tsp salt
  • ½ cup green peas, frozen
  • 1 pouch DEL MONTE Pineapple tidbits, drained, reserve syrup
  • 1 red bell pepper, cut into strips
  • ½ cup coconut cream
  1. Marinate fish in the reserved pineapple syrup, salt, and pepper for 30 minutes. Fry until golden brown. Set aside.
  2. 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.
  3. Add green peas, DEL MONTE Pineapple Chunks, fish, and bell peppers. Simmer for 5 minutes. Stir in coconut cream and simmer for 2 minutes.
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.
Recipe by The Peach Kitchen at