Vegetable Curry with Salted Fish and Pineapple
Vegetable Curry with Salted Fish and Pineapple

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vegetable curry with salted fish and pineapple. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Vegetable Curry with Salted Fish and Pineapple is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Vegetable Curry with Salted Fish and Pineapple is something that I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have vegetable curry with salted fish and pineapple using 23 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vegetable Curry with Salted Fish and Pineapple:
  1. Take Curry Paste
  2. Prepare 2 red onions / 12 shallots
  3. Make ready 5 cloves garlic
  4. Get 1 inch ginger
  5. Prepare 1 stalk lemon grass
  6. Get 2 teaspoons salt
  7. Prepare 4 tablespoons fish curry powder
  8. Take 1/2 cup water
  9. Make ready Other Items
  10. Take Brinjal
  11. Make ready Long beans
  12. Get Carrots
  13. Get Cabbage
  14. Make ready Pineapple
  15. Take 2 cups coconut milk
  16. Get 1 teaspoon belacan/prawn paste
  17. Prepare 2 teaspoons assam/tamarind
  18. Get 1 cup water
  19. Get 2 stalks lemongrass
  20. Take 8 curry leaves
  21. Take 2-3 pieces salted fish
  22. Get 1 tablespoon sugar
  23. Prepare 2 teaspoons salt
Instructions to make Vegetable Curry with Salted Fish and Pineapple:
  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.

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