A friend of mine, Kirsten, shared this unique Pineapple Fish Curry recipe on Facebook, that uses fresh pineapple juice instead of coconut milk to flavour the dish. Being a big fan of the fruit and using it in savoury dishes, it's one of those healthier recipes that I was keen to try out.
Instead of a rich and creamy sauce, the pineapple juice makes a lighter and refreshing fruity curry base for the fish. The lingering taste of the pineapple goes well with fish and I love to eat the chunks of pineapple and other vegetables that have been stewed in the sauce.
This is definitely one of those curries that gives the spicy kick but without the calories and guilt. Even my daughters enjoyed the dish very much.
Pineapple Fish Curry (Serves 4)
For the spice mix
- Ready made curry paste 2 tbsp (You can reduce this if you want it less spicy)
- Shallots 75 g
- Pineapple cubes 230 g
For the curry
1 tsp of oil
- 500 g of fish head or fillet
- 300 ml of stock or water
- 180 g of cherry tomatoes (cut into halves or left whole)
- 1 capsicum
- 200 g of pineapple, cut into cubes
- Fish sauce, salt to taste
1. For the spice mix, puree the shallots (75 g) and pineapple cubes (230 g) into a fine and smooth paste.
2. Wash the fish head/fillet, and marinate with salt.
3. Heat up 1 tsp of oil, and stir fry the curry paste till fragrant. Add in the blended shallots and pineapple mixture. Add in the water or stock and let it boil.
4. Add in the fish and cover the pot.
5. When the fish is almost cooked, add in the capsicum, cherry tomatoes and the remaining pineapple cubes and allow the vegetables to soften.6. Season with fish sauce or salt, if desired.
This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Miss B from Everybody Eats Well in Flanders, at this post.