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🍽️ Fish Curry with Pineapple

669 kcal · 30 min · 4 servings

Ingredients

• 250 g cherry tomatoes
• 1 bunch basil (approx. 25 g)
• 1 can pineapple (approx. 340 ml content)
• 500 g red snapper fillet
• 2 tbsp lemon juice
• salt
• pepper (from the mill)
• 1 tbsp peanut oil
• 1 tbsp red curry paste
• 400 ml unsweetened coconut milk (can)
• 150 g yogurt
• 1 tsp cornstarch
• 1 tbsp light soy sauce
• 8 chives (with flowers for garnishing)
• 200 g basmati rice
• salt
• butter (for the molds)

Instructions

1. 1. Wash the tomatoes and pat them dry. Cut the tomatoes in half.
2. 2. Wash the basil and shake off excess water. Pluck the leaves from the stems.
3. 3. Drain the pineapple chunks. Cut them into small cubes. Save the drained juice.
4. 4. Cut the fish fillet into bite-sized pieces. Remove any bones. Drizzle the fish with lemon juice. Season with salt and pepper.
5. 5. Cook the rice in lightly salted water. Follow the package instructions. Cooking time is 8 to 10 minutes. The rice should remain slightly grainy.
6. 6. Heat oil in a wok or pan. Stir in the curry paste. Sauté it briefly.
7. 7. Pour in the coconut milk. Bring the mixture to a boil. Cook for 2 minutes.
8. 8. Add the pineapple chunks and fish to the sauce. Continue cooking until the fish is done.
9. 9. Butter small molds. Fill the molds with portions of rice. Invert the rice onto pre-warmed plates.
10. 10. Place the curry next to the rice on the plate. Garnish the dish with chive blossoms as desired.

Nutrition per serving

• kcal: 669
• Protein: 32 g · Fett/Fat: 34 g · Carbs: 57 g