This is an AUTHENTIC Malay/Indonesian recipe and tastes absolutely beautiful with rice. Trust me! :) I got this recipe from hawkers in Malaysia--so it's a tad spicy. Chicken breasts may be used in place of fish. Note: This serves 4 with rice and a side of stir-fried vegetables.
Provided by p.g.cher
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry the onion and chillies in a little oil til the onion goes soft.
- Add the ginger, tumeric, tamarind paste and lime leaves (or lemongrass). Fry til fragrant, stirring constantly to prevent sticking.
- Mix in the coconut milk and pineapple chunks.
- Arrange the fish pieces in the sauce, cover and simmer til cooked.
- Season with salt and sugar. It should be more savoury than sweet.
- ENJOY!
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