Recipe: Appetizing Vegetable Curry with Salted Fish and Pineapple

Vegetable Curry with Salted Fish and Pineapple. Soak belacan and assam in warm water. Mix paste with curry powder and salt. Vegetable curry with pineapple & coconut milk.

This Salted Fish Curry is an adaptation of the Nyonya version using freshly salted fish instead of dried salted fish. Check out our vibrant fish curry with juicy pineapple. Food writer and chef Romy Gill says…I had the best of both worlds, growing up in Bengal as part of a Punjabi family. You can cook Vegetable Curry with Salted Fish and Pineapple using 23 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Vegetable Curry with Salted Fish and Pineapple

1. It's of Curry Paste.
2. Prepare 2 of red onions / 12 shallots.
3. It's 5 cloves of garlic.
4. Prepare 1 inch of ginger.
5. It's 1 stalk of lemon grass.
6. You need 2 teaspoons of salt.
7. It's 4 tablespoons of fish curry powder.
8. You need 1/2 cup of water.
9. It's of Other Items.
10. You need of Brinjal.
11. Prepare of Long beans.
12. It's of Carrots.
13. You need of Cabbage.
14. It's of Pineapple.
15. You need 2 cups of coconut milk.
16. Prepare 1 teaspoon of belacan/prawn paste.
17. Prepare 2 teaspoons of assam/tamarind.
18. You need 1 cup of water.
19. It's 2 stalks of lemongrass.
20. You need 8 of curry leaves.
21. It's 2-3 pieces of salted fish.
22. You need 1 tablespoon of sugar.
23. You need 2 teaspoons of salt.

Fish and rice is the staple diet of the Bengalis - this dish is not only delicious but comforting and full of flavour, too. Beef Chow Fun is a staple Cantonese dish of tender stir-fried beef, wide rice chow fun noodles and vegetables. This recipe is so easy to make! Make sure you have the right fish sauce!!

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..

The first time I made this it was a disaster. I didn't have red curry paste so I just used yellow curry powder. I also added the pineapple in with the peppers so they would soak up. Heat oil and fry salted fish bones until fragrant, then dish out and put aside. Leave the oil in the pan.

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