Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 teaspoons of oil
- small piece of fresh ginger, chopped
- 1 large onion, thinly sliced
- 2 whole cloves garlic
- 1 1/2 teaspoons ground chili powder or fresh ground chilis
- 1 can coconut cream
- 2 teaspoons curry
- 1 cup cubed pineapple
- 1 tomato, sliced in wedges
- 1 lb fish fillets of your choice, or you can use prawns, scallops, or other seafoods.
Directions
Heat the oil in a skillet and add the ginger, onion, garlic, and ground chili.
Fry for about 5 minutes or until onions are slightly browned.
Add 1/2 cup coconut milk and bring to a slight boil. Don't forget to stir occasionally!
Add curry powder. Cook over low heat for 10 minutes.
Stir in remaining coconut milk, and bring to a slight boil.
Add pineapple cubes and tomato.
Cut fish into serving pieces and add to the mix. This could also be prawns, scallops, etc. Simmer for 10-15 minutes.
Serve over white or brown rice.
Category:Papua New Guinean Recipes
Category:Papua New Guinean Meat Dishes