Labahita Pineapple Curry

3/4 kilo labahita (surgeon fish), deboned and cut into chunks
1 tsp.kasubha (saffron)
1 Tbsp. hibe (dried shrimps)
1 medium onion, chopped
4 cloves garlic, crushed
1 tsp. ginger strips
3/4 tsp. curry powder
1 Tbsp. DEL MONTE Chili Ketchup
1/2 cup kakang gata (first extraction)
1/2 cup gata (second extraction)
1/2 cup cooked or frozen green peas
1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)
1 medium red bell pepper, sliced

• Marinate fish in pineapple chunks syrup, 2/3 tsp. iodized salt (or 2
  tsp. rock salt) and ¼ tsp. pepper for 30 minutes. Fry until golden brown. Set aside.

• Pound together the next 4 ingredients. Saute in oil until golden brown. Add ginger, curry powder, DEL MONTE Chili Ketchup, gata and ¼ tsp. rock salt. Simmer for 2 minutes.

• Add green peas, DEL MONTE Fresh Cut Pineapple Chunks, fish and bell peppers. Simmer for 5 minutes. Stir in kakang gata and simmer once.

• Makes 6 servings. ( Fish replaces chicken. )