Vegetable Curry with Salted Fish and Pineapple

Name: Vegetable Curry with Salted Fish and Pineapple
Yield: Serves 3-6 people
Cuisine: American
Ingredients: 2 red onions / 12 shallots; 5 cloves garlic; 1 inch ginger; 1 stalk lemon grass; 2 teaspoons salt; 4 tablespoons fish curry powder; 1/2 cup water; Brinjal; Long beans; Carrots; Cabbage; Pineapple; 2 cups coconut milk; 1 teaspoon belacan/prawn paste; 2 teaspoons assam/tamarind; 1 cup water; 2 stalks lemongrass; 8 curry leaves; 2-3 pieces salted fish; 1 tablespoon sugar; 2 teaspoons salt

The Boggler @theboggler

Penang

Vegetable Curry with Salted Fish and Pineapple

The Boggler @theboggler

Saved

Ingredients

Serves 3-6 people

Curry Paste
2red onions / 12 shallots
5 clovesgarlic
1 inchginger
1 stalklemon grass
2 teaspoonssalt
4 tablespoonsfish curry powder
1/2 cupwater
Other Items
Brinjal
Long beans
Carrots
Cabbage
Pineapple
2 cupscoconut milk
1 teaspoonbelacan/prawn paste
2 teaspoonsassam/tamarind
1 cupwater
2 stalkslemongrass
8curry leaves
2-3 piecessalted fish
1 tablespoonsugar
2 teaspoonssalt

Saved

Steps

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.