Thursday, December 15, 2011

Pineapple and Fish Curry


1 fish, about 1kg
200g pineapple, cubed
100ml thick coconut milk
200ml water

100g shallot, pounded
1 stalk lemongrass, crushed
1 tbsp curry leaf
3 red chillies, pounded
1 tsp belacan, toasted
4 tbsp curry powder
2 tbsp chilli paste
1 tbsp light soy sauce
1 tsp sugar
salt to taste


1. Heat up oil for deep-frying, put in fish, cover with lid and remove from heat.
Immerse fish in hot oil for 10 minutes or until well cooked. Dish up and arrange onto a serving platter.
2. Heat up 2 tbsp oil, saute shallot, lemongrass and curry leaves until fragrant. Add in the remaining curry spices and stir -fry until aromatic.
3. Add in pineapple cubes and stir well. Add in water, coconut milk and bring to boil. Pour over fish and serve hot.

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