This recipe came to mind when a friend brought me a pineapple this morning. Hmm...I have some salmon in the freezer and fresh Enoki mushrooms. Hmm...Fish and pineapple in a sweet and spicy sauce do sounds delicious. I served this with a simple tossed Chinese mustard greens with Enoki mushrooms.Ingredients:
2 fillet of fish, cut into bite-sized
1 cup pineapple, cut into cubes
1-2 Tbsp. curry powder (use 1 Tbsp. for mild)
1 tsp. cumin powder
1 tsp. galangal powder
1 tsp. ginger, minced
1 tsp. garlic, minced
3 tsp. tamarind paste
2 tsp. Agave Nectar (or sugar)
1 Tbsp. oil
¾ cups milk (coconut if prefer)
1. 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.
2. Add tamarind paste and milk to the mixture. Cook for about 5 minutes, stirring to prevent sticking to pan. Stir in pineapples and mix it with the curry mixture. Add fish and simmer till fish is cook through. Serve hot with rice.