Heat oil in a pan, and add ginger and garlic and sauté for 3 minutes.
Add curry powder and tomato sauce and sauté for 2 minutes.
Add chicken stock and pineapple chunks and bring to a boil. Thicken sauce with starch if required.
Add green chillies to the sauce.
Fry K&N's Thunder Fillet as per instructions on pack and cut into slices.
Arrange sliced Thunder Fillets on a serving plate.
Pour sauce over Thunder Fillets, garnish with coriander leaves and serve.