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.