Fish Curry with Pineapple and Coconut - a little bit sweet, a little bit spicy
This curry is made with a sunny mix of garam masala, Ras el Hanout, turmeric, chillies, garlic, ginger, onion, black pepper and salt. These spices are fried till fragrant, then coconut milk is added, brought to the boil and then the pineapple is added just before adding the fish fillets.
It’s quite quick to make. I used to specify which vegetables to add - but really this is up to you. Just fry your choice of veg first, remove from the pan while the curry cooks and then add back in later.
The inspiration for this recipe was originally a fruity chicken curry that was made with mango and curry powder, as well as chillies, ginger, garlic and onion. I found that mango go lost among the rest of the flavours. Pineapple really is able to hold its own here, and coconut and pineapple are just a great combination.
The inspiration for this recipe was originally a fruity chicken curry that was made with mango and curry powder, as well as chillies, ginger, garlic and onion. I found that mango go lost among the rest of the flavours. Pineapple really is able to hold its own here, and coconut and pineapple are just a great combination.
This can be made with frozen fish fillets. Just thaw them out first. One thing to be aware of though is the thawed fish are more likely to flake and fall apart in the pan while they stew. It doesn’t affect the flavour but it may look better when the fillets remain whole.
Fish Curry with Pineapple and Coconut
Yield: Serves 4
Suitable for: Gluten-free diet
Ingredients:
- 4 fish fillets, firm white fish like cod, hake or hallibut
- ½ pineapple, peeled & diced
- ½ lime, optional - if pineapple is very sweet
- 1 x 400g tin coconut milk
- 2 onions, peeled & sliced
- 2 chillies, stalks removed, de-seed to reduce heat, sliced
- 4 garlic cloves, grated or sliced
- 2″ root ginger, peeled & grated
- 1 tbsp garam masala
- 1 tsp Ras el Hanout
- ½ tsp ground turmeric
- salt & freshly ground black pepper
- sunflower or vegetable oil
Instructions:
First cook your choice of veg
Quickly stir-fry your choice of veg. Crunchy vegetables like carrots, peppers, broccoli and mangetout work great. I also like to add in some mushrooms but go with what you have. Cook until the vegetables until have softened a little. Remove from the pan and place on a plate or dish for later use.Make the curry
Add a half tablespoon of oil into the pan. Turn the heat down to a gentle-moderate. Stir in the onions, breaking apart the slices. Let cook for a couple of minutes until the onion has softened and turned a little translucent. Sprinkle over the garam masala, Ras el Hanout and turmeric and stir around well. Sprinkle in a good pinch of salt and black pepper too. Cook for another minute so that the flavours are all mixed together well. Next, stir in the garlic, chillies and ginger. Again stir and let cook for a minute or two until everything is nicely fragrant and mixed together well. Pour in the coconut milk and turn up the heat to high. Stir well, making sure everything is well combined. When the coconut starts to boil add the diced pineapple into the pan. Carefully taste and see if you need to add some salt or pepper or even some lime juice - if the pineapple isn’t quite sharp enough. Once happy with the taste, carefully add the fish fillets to the pan. Spoon the pineapple, onions, etc, over the fish. Turn the heat down to moderate and leave to cook for 12 minutes.Add back in the veg
When the fish has finished cooking, taste and adjust seasoning if necessary. Finally, add back in the crunchy veg you fried earlier and remove from the heat.- Serve with rice.
Enjoy!
