Ingredients are as follows:

3/4 kilo labahita (surgeonfish), filleted and cut into chunks

1 tsp. saffron

1 tbsp. dried shrimp

1 medium onion, chopped

4 cloves garlic, crushed

1 tsp. ginger strips

3/4 tsp. curry powder

1 tbsp. chili ketchup

1/2 cup coconut milk or “kakang gata” (first extraction)

1/2  cup gata (second extraction)

1/2 cup cooked green peas

1 can pineapple chunks, drained (reserve syrup)

1 medium red bell pepper, sliced

Here’s How:

1.  Marinate fish in pineapple chunks syrup, 2/3 tsp. iodized salt (or 2 tsp. rock salt) and 1/2 tsp. pepper for 30 minutes. Fry until golden brown. Set aside. Pound together the next 4 ingredients. Sauté in oil until golden brown. Add ginger, curry powder, chili ketchup, coconut milk and 1/4 tsp. rock salt. simmer for 2 minutes.
2.  Add green peas, pineapple chunks, fish and red bell peppers. Simmer for 5 minutes. Stir in coconut milk (first extraction) and simmer once.

Makes 6 servings.