Ingredients
80 gms prawns
80 gms snapper
80 gms seabass
50 gms diced pineapple
50 gms diced coconut
100 gms fish stock
For the curry sauce
3 tbsp coconut milk
5 tsp oil
4 tsp brown sugar
4 tsp finely chopped tomato
2 tsp chopped garlic
2 tsp fresh chopped parsley
1 tsp pimiento
1 tsp chopped ginger
2 tsp Tabasco
1 tsp chopped jalapeno pepper
2 tsp salt
1 tsp pepper
½ tsp chilli flakes
Method
1. Mix all the ingredients for the curry sauce together. Marinate all the seafood in half the sauce for 2 hours.
2. Heat a saucepan and cook the remaining curry sauce till all the flavours blend. Add pineapple, coconut and fish along with the marinated sauce. Stir well, add the fish stock and let the dish simmer for 20 minutes. Serve hot.
Recipe courtesy: Chef Pascal, Hilton Dubai Jumeirah
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