Coconut Fish Curry with Pineapple
Servings: 4 people
Calories: 386kcal
Ingredients
- 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
Instructions
- 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 pineapple 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.
Notes
This Coconut Curry with Pineapple Recipe can also be made with chicken instead of fish.
Nutrition
Calories: 386kcal | Carbohydrates: 25g | Protein: 59g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 142mg | Sodium: 159mg | Potassium: 1075mg | Fiber: 3g | Sugar: 18g | Vitamin A: 141IU | Vitamin C: 91mg | Calcium: 70mg | Iron: 3mg
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