Pineapple and salt fish curry is a favorite in Malaysia, perfect to be served with steamed Basmati rice. Similar recipes do call for coconut milk as one of the ingredients, infusing a creamy and mild sweetish taste. I did away with the coconut milk as pineapple by itself can be sweet. The curry still tasted creamy with a distinct nutty taste from the almond powder added in. If you don't fancy salt fish, fresh prawns or any other type of fish can be considered.
1/2 (about 400g) pineapple - remove skin and cut into chunks
200g kurau/thread fin salt fish with bones - cut into medium size pieces, soaked in water for about 10 mins and drained
1 (about 80g) tomato - sliced
For the curry
1 tbsp blended/grounded onion
1/2 tbsp blended/grounded ginger
1 tsp blended/grounded garlic
1 tbsp plain chilly powder
1 tbsp fish curry powder
1 tbsp almond powder
***** mix/combine all these ingredients to get a thick paste
1 serai/lemon grass - smashed
4 tbsp oil
salt to taste (use sparingly)
When oil is heated, fry the mixed/combined ingredients with the lemon grass and tomatoes until the oil floats.
Pour in 1/2 litre of water and let it simmer.
Once small bubbles appear, add in the salt fish and pineapple chunks.
Let it simmer until the pineapple and salt fish are cooked, add salt if needed.
Give a good stir before removing from heat.