1. Pat tilapia dry and cut into bite-sized pieces. Season with lime juice, salt and pepper. Cut pineapple into bite-sized pieces. 2. Heat up the pot. Add thick coconut cream and ginger and let it fragrant then stir in onion and garlic until lightly browned. 3. Add curry, cumin, coriander and chili flakes. Let it roast x 1 minute, then add coconut milk, soya sauce and brown sugar. Bring to a boil and boil x 2 minutes. 4. Stir in tilapia and keep boiling for another 3 minutes. Add pineapple and lightly stir until well coated (approx. 3 minutes). 5. Remove ginger slices. Serve with rice and garnish with fresh coriander.