Pineapple Fish Curry

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Last Updated on December 14, 2020 by Chef Mireille

Recently, I came home with some tilapia fillets and decided I wanted to try a new recipe with them, instead of my usual fish recipes I do.  I had saved this recipe  for a Mangalorean Pineapple Chicken Curry a while ago on one of my Pinterest boards.  I changed a few things and made it into a Fish Curry.  This is a delicious sweet and tangy curry I hope you enjoy and are tempted to try yourself.

Mangalore is a port city located on the western coast of southern India.  It has a tropical climate.  Due to its location, fish is a major part of Mangalorean cuisine, along with coconut.  Here is my version of a Mangalorean style Fish Curry.

Pineapple Fish Curry

(click here for printable recipe)
2 1/2 pounds tilapia fish fillets, cut into large pieces
2 tablespoons tamarind pulp
1/2 cup boiling water
1/2 pineapple, peeled, cored and chopped
1/2 teaspoon red chile pepper (cayenne pepper)
1 teaspoon ground turmeric
1 tablespoon palm sugar
salt to taste
1 1/2 teaspoons sesame seeds
1 1/2 teaspoons fenugreek seeds
1 1/2 tablespoons grated coconut
1 tablespoon oil or ghee
1 teaspoon mustard seeds
7 curry leaves

In a dry skillet, roast sesame seeds, fenugreek seeds and coconut for a few minutes, until golden.

Cool for a few minutes and then grind to a powder.
Pour boiling water over tamarind and let sit for 15 minutes.  Strain, squeezing out all of the water from the tamarind.
In a blender, puree pineapple with tamarind water.
In a large skillet, combine the pinapple puree with the chile, turmeric, sugar, salt and ground sesame seed etc. mix.  Bring to a boil.  Add fish pieces and simmer until fish is cooked, about 5 minutes.
In a small skillet, heat oil and add mustard seeds.  Once mustard seeds start to pop,  add curry leaves 1-2 minutes.  Add this to curry and adjust salt, if necessary.

Serve with steamed Basmati rice.

Pineapple Fish Curry & Brown Basmati Rice

…linking to My Spicy Kitchen’s Seafood Event

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About Chef Mireille

Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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