Pineapple and Fish Curry

This is something that I've done quite a bit and one of my favourites when I can get a nice fresh pineapple reasonably priced.

PINEAPPLE AND FISH CURRY

This recipe is for 4, so I normally half it.

2 pineapples - fresh

7cm piece of ginger - grated

2 blades of lemon grass - I grow mine in the garden and freeze them

5 sprigs of fresh basil

450g firm white fish fillets - I always use monkfish if I can as it holds its shape

124g peeled prawns

2 tbsps of veg oil

2 tbsps of red curry paste

124ml thick coconut milk or cream

2 tbsps of fish sauce

2tsp of demarara sugar

2 red chillies

1 tbsp of lime juice

coriander sprigs to garnish, or basil as I've done

Cut the pineapples in half lengthways.  Remove the flesh, reserving the shells.  Remove the core from the pineapple flesh then dice into bite-sized pieces.



Place the ginger in a large shallow pan with the lemon grass and basil.  Cut the fish into cubes and add to the pan and just enough water to cover.  Bring to the boil, reduce the heat and simmer for about 2 mins.



Add the prawns and cook for a further 1 min or until the fish is just cooked.  Remove from the stock with a slotted spoon and keep warm.

Heat the oil in a pan or wok and add the curry paste and cook for 1 min.  Stir in the coconut milk or cream, fish sauce, brown sugar, lime juice and chillies.





Add the pineapple and cook until just heated through.  Add the cooked fish and mix gently to combine.



Spoon into the reserved pineapple shells and serve immediately.  Garnish with coriander or basil if preferred.



I like to serve this with rice.

Bon Appetit!