Fish Curry with Fish and Pineapple

Ingredients

• 250 g Cherry Tomatoes
• 1 bunch basil (ca. 25 g)
• 1 can pineapple (ca. 340 ml contents)
• 500 g red sea bass fillet
• 2 tbsp lemon juice
• Salt
• pepper (ground)
• 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 spring onion stalks (with flowers for garnish)
• 200 g basmati rice
• Salt
• butter (for the molds)

Instructions

1. 1.

   Wash and halve the tomatoes, then set aside. Rinse the basil, shake dry, and pluck the leaves. Drain the pineapple chunks, cut into small pieces, reserve the drained juice. Cut the fish fillet into bite-sized pieces, remove any remaining bones, drizzle with lemon juice, and season with salt and pepper. Cook the rice according to package instructions in lightly salted water for 8-10 minutes until just tender. Meanwhile, heat oil in a wok, stir in curry paste, sauté briefly, then add coconut milk, bring to a boil and simmer for 2 minutes. Mix in pineapple chunks. Whisk yogurt with cornstarch and pour into the wok. Add 150 ml of reserved pineapple juice, bring everything to a boil, season with soy sauce. Add fish pieces and tomatoes, bring back to a boil, cover and let cook for 2-3 minutes. Meanwhile slice basil leaves into strips and fold in.

2. 2.

   Serve portions of rice in buttered molds onto preheated plates. Arrange the curry beside the rice and garnish with blooming spring onion stalks as desired.