Directions Edit

  1. Heat the oil in a skillet and add the ginger, onion, garlic and ground chile.
  2. Fry for about 5 minutes or until onions are slightly browned.
  3. Add ½ cup coconut milk and bring to a slight boil. Don't forget to stir occasionally!
  4. Add curry powder. Cook over low heat for 10 minutes.
  5. Stir in remaining coconut milk, and bring to a slight boil.
  6. Add pineapple cubes and tomato.
  7. Cut fish into serving pieces and add to the mix. (This could also be prawns, scallops, etc.) Simmer for 10 – 15 minutes.
  8. Serve fish over white or brown rice.
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