salted fish mango sambal and papaya sardine curry, another unfamiliar combination is this pumpkin and salted fish. For the true Malaysian flavours, the recipe is somewhat slightly different. To thicken the curry, I used cooked white rice, blended together with the ingredients listed below for a thick paste. Thereafter cooked with pumpkin and salted fish for the spicy-sweet-salty flavours.
1/2 (abt 300g) pumpkin - remove skin and cut into chunks
120g thread fin/kurau salted fish - soak for 20mins, rinse and cut into medium size pieces
1 tbsp fish curry powder
1/2 lime - extract juice
1/4 cup oil
Salt for taste
Parsley/coriander leaves for garnishing
To blend/ground (for a thick paste)
1/2 inch ginger
1 (abt 100g) tomato
2 stalks coriander leaves
2 tbsp cooked white rice
Mix curry powder with the paste.
Heat oil and fry until aromatic and oil floats.
Pour 3 cups of water, stir and simmer.
Once heated through, add pumpkin, salted fish and lime juice.
Season with salt (if needed)
Simmer to soften pumpkin and salted fish.
(Note; both should cook at the same time for the same soft texture)
Heat through, remove from heat and combine in coriander leaves.
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