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, iodized salt and 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 androck 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.
Labahita Pineapple Curry
Servings: 4 servings
Ingredients
- 3/4 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
- 3/4 tsp. curry powder
- 1 Tbsp. chili Ketchup
- 1/2 cup kakang gata first extraction
- 1/2 cup gata second extraction
- 1/2 cup cooked or frozen green peas
- 1 can 234 g Pineapple Chunks, drained (reserve syrup)
- 1 medium red bell pepper sliced
Instructions
How 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. Makes 6 servings.
