Recipe: at dinner Vegetable Curry with Salted Fish and Pineapple

Recipe: at dinner Vegetable Curry with Salted Fish and Pineapple Delicious, fresh and tasty.

Vegetable Curry with Salted Fish and Pineapple. Fry salted fish, curry leaves, and lemongrass in oil. Heat oil and fry salted fish bones until fragrant, then dish out and put aside. Leave the oil in the pan.

Add water and mix in tamarind juice.

Cover the pot and allow to boil for a while.

The sweetness and the sourness from the pineapple along with the vegetables simmered in an aromatic Thai flavoured broth tastes delicious.

You can have Vegetable Curry with Salted Fish and Pineapple using 23 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vegetable Curry with Salted Fish and Pineapple

1. You need of Curry Paste.

2. You need of red onions / 12 shallots.

3. You need of garlic.

4. Prepare of ginger.

5. You need of lemon grass.

6. You need of salt.

7. It’s of fish curry powder.

8. Prepare of water.

9. It’s of Other Items.

10. You need of Brinjal.

11. Prepare of Long beans.

12. Prepare of Carrots.

13. You need of Cabbage.

14. It’s of Pineapple.

15. Prepare of coconut milk.

16. Prepare of belacan/prawn paste.

17. You need of assam/tamarind.

18. It’s of water.

19. Prepare of lemongrass.

20. Prepare of curry leaves.

21. You need of salted fish.

22. You need of sugar.

23. It’s of salt.

I have used a green curry paste to make this dish, but you can also use a yellow curry paste or even a red curry paste.

This Salted Fish Curry is an adaptation of the Nyonya version using freshly salted fish instead of dried salted fish.

Nyonya Salted Fish Curry (Kiam Hu Kut Gulai) is a super delicious dish that should be more widely known.

It is actually made using salted fish bones.

Vegetable Curry with Salted Fish and Pineapple step by step

1. Chop up vegetables and pineapple..

2. Soak belacan and assam in warm water. Blend onions/shallots, garlic, ginger, lemongrass and 1/2 cup water into a paste..

3. Mix paste with curry powder and salt..

4. Fry salted fish, curry leaves, and lemongrass in oil. Stir in curry paste. Stir in 1 cup coconut milk..

5. Stir in vegetables and pineapple. Cover and cook..

6. Stir in rest of coconut milk, water, assam, belacan, sugar and salt. Once vegetables are soft and oil gets separated, serve over steamed rice..

Using the same oil, add in curry paste.

Fry until aromatic and oil separates.

Add in long beans and brinjals.

Add in a little water for easier stirring of ingredients.

Add in cabbage leaves [if using] and fried salted fish bones.