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Brunei Fish Curry with Pineapple
A vibrant and flavorful fish curry that balances the richness of coconut milk with the sweet and tangy notes of pineapple. Tender pieces of fish are simmered in a fragrant curry base infused with turmeric, chilies, and aromatic spices, with chunks of pineapple adding a delightful tropical twist. This dish is a testament to Brunei's coastal influences and love for sweet and savory combinations.
🧂 Ingredienser
- 500 g Firm white fish fillets (e.g., snapper, mackerel, cod), cut into chunks
- 200 g Pineapple, fresh or canned, cut into chunks
- 400 ml Coconut milk
- 2 tbsp Vegetable oil
- 3 medium Shallots, thinly sliced
- 3 Garlic cloves, minced
- 1 inch piece Ginger, grated
- 1 tsp Turmeric powder
- 1 tbsp Chili paste (sambal belacan) or fresh chilies, chopped
- 1 stalk Lemongrass, bruised
- 2 Kaffir lime leaves
- to taste Salt
- 1 tsp Sugar
- 2 tbsp Fresh coriander, chopped (for garnish)
- 1 tbsp Lime juice
👨🍳 Fremgangsmåte
- 1
Heat the vegetable oil in a pot or wok over medium heat. Add the sliced shallots and sauté until softened and fragrant, about 3-4 minutes.
💡 Profesjonelle tips: Sautéing the shallots first builds a flavor base for the curry. - 2
Add the minced garlic and grated ginger, and cook for another minute until fragrant. Stir in the turmeric powder and chili paste (or chopped chilies), and cook for 1-2 minutes until the spices are fragrant.
💡 Profesjonelle tips: Cooking the spices with the aromatics helps to release their flavors and aroma. - 3
Pour in the coconut milk and add the bruised lemongrass and kaffir lime leaves. Bring the mixture to a gentle simmer, stirring occasionally.
💡 Profesjonelle tips: Avoid boiling the coconut milk vigorously, as it can curdle. - 4
Add the pineapple chunks to the curry. Let it simmer for about 5-7 minutes to allow the pineapple to soften slightly and release its juices into the sauce.
💡 Profesjonelle tips: Using fresh pineapple will yield a brighter, tangier flavor compared to canned. - 5
Gently add the fish chunks to the simmering curry. Poach the fish in the curry for about 5-8 minutes, or until it is cooked through and flakes easily. Be careful not to overcook the fish.
💡 Profesjonelle tips: Add the fish towards the end of the cooking process to prevent it from breaking apart. - 6
Season the curry with salt and sugar to taste. Stir in the lime juice just before serving.
💡 Profesjonelle tips: The lime juice adds a final touch of brightness and balances the richness of the curry. - 7
Remove the lemongrass stalk and kaffir lime leaves. Garnish with fresh chopped coriander.
💡 Profesjonelle tips: Fresh coriander adds a burst of freshness and visual appeal. - 8
Serve hot with steamed rice or roti.
💡 Profesjonelle tips: This curry pairs wonderfully with plain steamed rice, which absorbs the flavorful sauce.
💡 Profesjonelle tips
- ✓For a spicier curry, add more chili paste or fresh chilies.
- ✓If using canned pineapple, drain the syrup and use it sparingly if you want less sweetness.
- ✓Other seafood like prawns or squid can also be used in this curry.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add a tablespoon of tamarind paste for a tangier curry.
- Include other vegetables like bell peppers or green beans for added texture and nutrients.