Monday, 20 October 2014

Curried Pineapple Fish

Tropical Summer Cookbook, Over 100 easy to prepare summertime recipes, Golden Circle

Curried Pineapple Fish
15g butter; 1 T olive oil; 8 shallots, sliced; 1 clove garlic, crushed; 1 teaspoon chopped chilli; 1 Tab garam masala; 1 Tsp ground cumin; ½ tsp ground coriander; 300 ml sour cream; 750g boneless fish fillets, cubed; Juice of 1 lime or lemon; 450g can Golden Circle pineapple pieces; ½ cup slivered almonds, toasted; Salt and pepper; Extra toasted almonds

•Heat butter and oil, sauté shallots, chilli and garlic for 1 minute.  Add spices, sauté further 1 minute.
•Blend in sour cream, bring to boil, simmer 3 minutes.
•Stir in fish and lemon juice.  Cook, stirring, 3 minutes.  Add pineapple, almonds and seasonings.  Simmer 1 minute.
•Sprinkle with extra toasted almonds
•Serve with steamed rice and poppadums.

Ann’s variations:
•Use skinless salmon fillets
•Substitute Philadelphia cooking cream for sour cream
•Substitute pine nuts for almonds
•Garnish with extra sliced green onion leaves

1 comment:

  1. Ah, this is the Golden Circle book update where they chucked out the jellied pineapple in a tin, isn't it? There was some retaining of 'classic' recipes, I recall. This one sounds pretty good, although even with my love of pineapple, I think that's a fairly large amount!