Pineapple Fish Curry
Servings: 4
Ingredients
- 1 1/2 lb Mahi Mahi or other fish, cut into large chunks (approx 2/3-inch cubes)
- 2 cans Native Forest full fat coconut milk
- 1 large can of pineapple chunks or 1 lb of fresh pineapple chunks (even better)
- 2 large potatoes, peeled and cut into small chunks
- 1 red bell pepper, diced
- 1/2 red onion, sliced
- 1 tsp freshly grated ginger
- 1/4 cup cilantro, roughly chopped
- 3 cloves garlic, minced
- 1 tbsp cumin
- 2 tsp coriander
- salt and pepper to taste
- coconut oil
Instructions
- Boil a pot of water on the stove
- While water is coming to a boil, prep the potatoes and place them in boiling water
- Boil the potatoes in a pot of water until they're slightly tender.
- In another pot, saute garlic and ginger in 1 tsp of coconut oil for 1 minute
- Add cumin and coriander and saute for 1 min
- Add in the onion and bell pepper and saute until tender
- Add in the fish and sear on all sides
- Pour in coconut milk and pineapple chunks
- Bring to a boil and then simmer with the lid on for 5 minutes.
- salt and pepper to taste
- top with cilantro
Notes
By Thyroid Loving Care. Adapted from Ancestral Chef