Salted Fish And Pineapple Curry Recipe

RECIPES OF SINGAPORE

A straits settlement Eurasion curry that is impacted by the climate of the region. Owing to the seasonal monsoon storms, salted fish is  used as a standby when fresh fish may not be available.

Ingredients :

1

125 - 150 g

380 ml

70 ml

125 ml

Spice Paste:

6 stalks

3 pieces

2 stalks

1/2 cm

1/2 cm

1/2 tsp

1/2 tsp

Newly-ripe pineapple

Good quality salted fish, cut into cubes

Thick coconut milk

Cooking oil

Water

Salt to taste

Shallot

Red chilies

Lemongrass

Fresh turmeric (or 2 tsp turmeric powder)

Galangal

Dried shrimp paste (belacan)

Salt

Method :

• Soak salted fish in water for approx. 10 minutes, then drain and dry well.

• Prepare pineapple. Peel, clean, quarter and remove cores. Then wash and cut into triangular pieces. Blend half the pineapple with approx. 60 ml water to make a puree and set aside.

• Prepare spice paste by chopping and blending the spice ingredients until fine.

• Transfer the blended spice ingredient to a heated wok or pan with oil and stir-fry gently for approx. 5 minutes.

• Add pineapple cubes and stir-fry until well coated with spices.

• Add the salted fish, pineapple puree, water and coconut milk.

• Reduce heat and simmer for another 15 minutes or so until pineapple is tender.

• Add salt to taste.