This dish is light and elegant and is the perfect meal for the lovely summer weather we’re having this week. I have seen some wonderful SriLankan and Thai pineapple curries and this was my inspiration. A white fish such as Cod, Haddock, Hake or Pollock goes great in this curry, but you could even use Monkish or Halibut. Just cook the sauce and lightly poach the fish until perfectly soft and there you have it! Enjoy.
Ingredients serves 4
- 4 white skinless fish fillets (about 150g each)
- 1 onion (diced)
- 1 red chilli (finely chopped)
- 1 glove of garlic (crushed)
- 1 thumb size piece of ginger (finely grated)
- 200g pineapple chunks
- 1 400ml can of coconut milk
- 2 tsp fish sauce
- 2 heaped tsp mild curry powder
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 2 curry leaves
- flat leaf parsley to garnish
- salt and pepper to taste
- On a low heat add the curry powder, coriander and turmeric to just over a tablespoon of oil in a deep pan and simmer for a minute or two. Next, add the onion and coat it in all the spices – followed by the pineapple, chilli, garlic and ginger. Sweat it down for 5 minutes or so.
- Add the coconut milk, fish sauce and 200ml of water along with the curry leaves and turn the heat up to bring to the boil. Give it a good stir.
- Keep it on a medium heat so it’s a little more than just simmering and reduce it down for 15 minutes.
- Remove the curry leaves and then using a hand blender or blender (be careful as it is very hot) blitz the curry sauce until it is a smooth consistency. If you have used a normal blender then add the contents back to the pan.
- Start to cook your rice.
- Turn the hob to its lowest heat setting and then gently add the fish to a saucepan and poach for about 10-14 minutes until the fish is flaky and cooked throughout.
- Plate your rice and fish and pour your sauce over the top.
- Garnish with parsley and serve!