Quick Balinese Fish Curry

What You'll Need: 

• 1 x 375g Passage to India Balinese Curry Simmer Sauce 
• 1 tbsp of vegetable oil 
• 1 red onion, sliced 
• 1/4 cup water
• 1 large tomato (170g), cut into large dices 
• 1 and a 1/2 cups (200g) of freshly peel and diced pineapple (tip: choose a sweet ripe pineapple such as Queensland Harris variety!)
• 800g of white fish fillets, cut into 5cm cubes  (choose a firm fish fillet such as blue eye, monkfish or ling!)
• Fresh coriander to serve
• Pinch of turmeric to serve
• Coconut rice to serve
• Tomato sambal to serve (for a quick tomato sambal, mix chopped tomato, shallots, chilli, ginger and minced garlic. Balance the sweet and sour flavours with brown sugar and tamarind or lime juice).

Method:

1. Heat oil in a large pan over medium-high heat. Add onion and cook, stirring for 2-3 minutes.
2. Reduce heat to medium and pour in Balinese Curry Simmer Sauce, water, tomato and pineapple and simmer for 3 minutes.
3. Add fish and continue cooking for 3-5 minutes or until fish is cooked through (tip: fish is cooked when it flakes easily).  
4. Serve with topped with fresh coriander and serve with turmeric and coconut rice and tomato sambal.