👨‍🍳 Instructions

1. 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.

   💡 Tip: Sautéing the shallots first builds a flavor base for the curry.
2. 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.

   💡 Tip: Cooking the spices with the aromatics helps to release their flavors and aroma.
3. 3

   Pour in the coconut milk and add the bruised lemongrass and kaffir lime leaves. Bring the mixture to a gentle simmer, stirring occasionally.

   💡 Tip: Avoid boiling the coconut milk vigorously, as it can curdle.
4. 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.

   💡 Tip: Using fresh pineapple will yield a brighter, tangier flavor compared to canned.
5. 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.

   💡 Tip: Add the fish towards the end of the cooking process to prevent it from breaking apart.
6. 6

   Season the curry with salt and sugar to taste. Stir in the lime juice just before serving.

   💡 Tip: The lime juice adds a final touch of brightness and balances the richness of the curry.
7. 7

   Remove the lemongrass stalk and kaffir lime leaves. Garnish with fresh chopped coriander.

   💡 Tip: Fresh coriander adds a burst of freshness and visual appeal.
8. 8

   Serve hot with steamed rice or roti.

   💡 Tip: This curry pairs wonderfully with plain steamed rice, which absorbs the flavorful sauce.