3/4kilo labahitasurgeon fish, deboned and cut into chunks
1tsp.kasubhasaffron
1Tbsp.hibedried shrimps
1medium onionchopped
4clovesgarliccrushed
1tsp.ginger strips
3/4tsp.curry powder
1Tbsp.chili Ketchup
1/2cupkakang gatafirst extraction
1/2cupgatasecond extraction
1/2cupcooked or frozen green peas
1can234 g Pineapple Chunks, drained (reserve syrup)
1medium red bell peppersliced
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.