Labahita Pineapple Curry
Recipe type: Fish Recipe
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • ¾ kilo labahita (surgeon fish), deboned and cut into chunks
  • 1 tsp.kasubha (saffron)
  • 1 Tbsp. hibe (dried shrimps)
  • 1 medium onion, chopped
  • 4 cloves garlic, crushed
  • 1 tsp. ginger strips
  • ¾ tsp. curry powder
  • 1 Tbsp. chili Ketchup
  • ½ cup kakang gata (first extraction)
  • ½ cup gata (second extraction)
  • ½ cup cooked or frozen green peas
  • 1 can (234 g) Pineapple Chunks, drained (reserve syrup)
  • 1 medium red bell pepper, sliced
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How to cook Labahita Pineapple Curry:
  1. Marinate fish in pineapple chunks syrup, ⅔ tsp. iodized salt (or 2 tsp. rock salt) and ¼ tsp. pepper for 30 minutes. Fry until golden brown. Set aside.
  2. Pound together the next 4 ingredients. Saute in oil until golden brown. Add ginger, curry powder, Chili Ketchup, gata and ¼ tsp. rock salt. Simmer for 2 minutes.
  3. Add green peas, Pineapple Chunks, fish and bell peppers. Simmer for 5 minutes. Stir in kakang gata and simmer once. Makes 6 servings.
Recipe by Panlasang Pinoy Meat Recipes at