Hawaiian Fish Curry

For the Hawaiian curry, cut 2 Mahi Mahi fish fillets into small cubes. Season the cubes with a little salt and pepper and sear them. Then set the fish aside.

Pour 2 cans of coconut milk over the frying residue. Stir in 3 tablespoons of green curry paste and 1 tablespoon of fish sauce. Bring to a boil with 2 small pieces of lemongrass and Thai basil to taste, then reduce to low heat.

In the meantime, peel the pineapple and cut the flesh into cubes.

When the curry has a nice creamy consistency, mix in the fish cubes and the pineapple cubes and let them infuse for about 3 more minutes.

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