Malaysian Fish and Pineapple Curry
This Malaysian fish and pineapple curry is easy, flavorful and packed with the depth of Malaysian curry powder, sweet pineapple and flaky fish, in a coconut milk broth.
MALAYSIAN FISH AND PINEAPPLE CURRY
We’ll send the freshest spices to make our Malaysian Fish and Pineapple Curry. Simply follow our recipe, adding locally sourced, fresh ingredients, to cook this delicious Malaysian Fish and Pineapple Curry.
How Our Recipes Kits Work
We provide spices:
- Malaysian Curry Powder - Salt Free
Your shopping list:
- sunflower oil
- pineapple, peeled, quartered, cored and cut into 1cm-thick slices
- palm sugar
- tsp tamarind syrup
- coconut milk
- fresh ginger, peeled and cut into matchsticks
- french beans, trimmed, boiled for 4 minutes and refreshed
- large or 12 small fish fillets
Put all the ingredients for the spice paste in the bowl of a food processor and work to a paste; you may need to add a little sunflower oil – up to two tablespoons – to help it along.
Heat the oil in a large wok on a medium flame. Add the spice paste and cook, stirring continuously, for 10-20 minutes, until it turns a deep red; if it starts to catch on the bottom of the pan, just add a little water.
Tip the pineapple into the pan, cook for five minutes, then stir in the palm sugar, tamarind, coconut milk, ginger and a half-teaspoon of salt, and simmer gently for three minutes. Stir in the beans, then lay the fish fillets skin side up on top of the sauce. Add enough water so the fish is just immersed in liquid (you should need about 400ml), then gently press the fillets down into the sauce. Bring to a simmer and cook for five minutes, until the fish is done; make sure the simmer is very gentle and do not stir, otherwise the fish will flake. Carefully lift the fish from the sauce, so it doesn’t break up, and serve on plain boiled rice with lots of the sauce spooned on top.