Fish And Pineapple Curry Food

SRI LANKAN PINEAPPLE CURRY

Steps:

• Heat the oil in a pan and fry the onions and green peppers till just soft.
• Now add all of the ingredients EXCEPT for the coconut milk and sugar. Stir well to blend and coat the pineapple with the spices. Cook for 3 minutes.
• Add half of the pineapple juice to the pan and cook for 2 minutes.
• Add the sugar and coconut milk, simmer 2 minutes.
• Take off of the heat.
• Serve hot or cold as a side dish for your curry.

THAI PINEAPPLE CHICKEN CURRY

Steps:

• Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
• In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
• Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

FISH AND PINEAPPLE CURRY

Steps:

• Mix the spices, garlic, ginger to a smooth paste with a little water. Heat oil in pan and fry mixture till fragrant on medium heat. Add tamarind paste and milk to the mixture. Cook for about 5 minutes stirring to prevent sticking to pan. Stir in the pineapple and mix it with the curry mixture. Add fish and simmer till fish is cooked through. Serve with rice.

HAWAIIAN FISH WITH PINEAPPLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil.
• Arrange the mahi mahi fillets in the prepared baking pan. Pour lemon juice over the fillets, and sprinkle with thyme and basil. Top each fillet with pineapple. Pour milk into the pan, not directly on the fish.
• Bake 25 minutes in the preheated oven, or until fish flakes easily with a fork.

MALAY PINEAPPLE CURRY (PAJRI NENAS)

Steps:

• Heat oil in deep saucepan an fry crushed ingredients, cinnamon, star anise, cloves and curry leave till fragrant.
• Add curry paste and dried shrimp and continue frying for few min, add water if too thick.
• Add pineapple and 1 cup of water. Bring to boil and cook till pineapple tender, about 10 minute.
• Add coconut milk, coconut paste, salt and sugar and cook for another 5 min till sauce thick. Add more water if prefer thin sauce.

PENANG PRAWN & PINEAPPLE CURRY

Steps:

• Finely grate the coconut, then toast slowly in a wok, stirring until evenly dark brown (it will start to smell very strong, but it will work a treat). While it's still warm, pound to a paste with the sunflower oil using a pestle and mortar. Set aside.
• Finely grate or pound the ginger and garlic together using a pestle and mortar. Make a loose curry paste by adding 75ml water to the curry powder. Heat the oil in the wok until it's just starting to smoke, then throw in the curry leaves, cinnamon stick, star anise, cardamom pods and cloves and cook for 1 min until fragrant.
• Add the shallots and ginger and garlic paste, cook for around 7 mins until softened and starting to brown, then add the curry powder paste. This is the most important part of making the curry. Ideally, cook over a very low heat and wait until the oil separates and bubbles over the paste, around 10-12 mins. Scrape the bottom of the pan occasionally to remove the crust.
• When the oil has come to the top, add the tamarind paste, pineapple and sugar. Pour in the coconut milk. When the mixture starts boiling, add the prawns and return to the boil, then stir through the toasted coconut. Season the curry with salt, scatter over the coriander and serve with rice.