Coconut Curry Fish with Pineapple combines the fresh, bold flavors of the Caribbean with the richness of coconut milk and the sweetness of pineapple. This dish perfectly showcases the balance of savory, sweet, and spicy flavors that make Caribbean cuisine so irresistible. The combination of tender white fish, such as snapper or mahi-mahi, cooked in a fragrant coconut curry sauce with juicy pineapple chunks, offers a satisfying, tropical flair. Whether you’re serving this dish for a family dinner or a special occasion, it’s a vibrant, flavorful way to transport your taste buds to the islands.
The origins of coconut curry in the Caribbean stem from the region’s diverse culinary influences, which include Indian, African, and Southeast Asian flavors. Curry dishes made their way into Caribbean kitchens during the colonial period, and today, they are a staple in many Caribbean households. This particular recipe adds a twist to the traditional curry by incorporating pineapple, a beloved tropical fruit that complements the spice and richness of the curry. With its creamy coconut base and aromatic spices like curry powder, garlic, and ginger, this dish is a comforting yet exotic meal that will leave you feeling satisfied and refreshed.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
- 1 lb white fish fillets (snapper, mahi-mahi, or tilapia)
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 can (14 oz) coconut milk
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Cooked jasmine rice, for serving
Instructions:
- Season the Fish: Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
- Sear the Fish: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the fish fillets and cook for 2-3 minutes per side until lightly browned but not fully cooked through. Remove from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the chopped onion for 3-4 minutes until softened. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- Make the Curry Sauce: Stir in the curry powder and cook for 1 minute to release its flavors. Pour in the coconut milk, stirring to combine. Bring the mixture to a simmer and let it cook for 5 minutes until slightly thickened.
- Add the Pineapple and Peppers: Stir in the pineapple chunks and sliced bell peppers. Let the mixture simmer for another 5 minutes until the peppers are tender.
- Finish Cooking the Fish: Return the seared fish fillets to the skillet, nestling them into the coconut curry sauce. Spoon some of the sauce over the fish and let it simmer for 5-7 minutes, or until the fish is fully cooked and flakes easily with a fork.
- Serve: Squeeze the lime juice over the curry and garnish with fresh cilantro. Serve the coconut curry fish with pineapple over a bed of jasmine rice.
This Coconut Curry Fish with Pineapple brings together the best of Caribbean flavors in one dish. The creamy coconut sauce, vibrant bell peppers, and sweet pineapple balance beautifully with the tender, flaky fish. This is a dish that not only looks stunning on the plate but also delivers an explosion of flavors with every bite.
