Labahita Pineapple Curry

Labahita Pineapple Curry

Just combine fish, pineapple and curry and you’ve got a scrumptious dish that will win you praises every time you serve it! The recipe uses labahita as the main ingredient, but you can also use tanigue, dorado, tuna, or salmon.

To cook labahita pineapple curry; Marinate fish in pineapple chunks syrup, 2/3 tsp. iodized salt (or 2 tsp. rock salt) and ¼ tsp. pepper for 30 minutes. Fry until golden brown. Set aside. 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. Add green peas, Pineapple Chunks, fish and bell peppers. Simmer for 5 minutes. Stir in kakang gata and simmer once. To see the complete recipe with lists of ingredients in exact measurements, continue reading.

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Labahita Pineapple Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Fish Recipe
Cuisine: Filipino
Serves: 4 servings
Ingredients
  • 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
Instructions
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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.

 

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Labahita Pineapple Curry