I hope all you are feeling sunshiny for moving on positively with whatever you have been doing. I sincerely wish. Even if things are not great as expected, does not matter. We must learn to move on, great things definitely await for great people like us. Take me for an example. Finding time for blogging albeit ball juggling many things at one go is not easy. Sometimes I just feel like giving up.Tough! Then again, leaving my blog idle feels so naked as well. As though I've dump this previous space of mine aside. So, what else, I'm back. Now, lets get going to the recipe. Pineapple and salted fish curry is definitely not weird (Salted Fish Mango Sambal, Papaya Sardine Curry & Pumpkin Salted Fish Curry), definitely not an Indian dish per say. Our curries are different (Bitter Gourd Prawn Curry). This curry by far is a Malay dish (Nasi Lemak) or/and Nyonya dish (Nyonya Assam Fish Curry). Absolutely superb, all in one tastes. Sweet-sour-salty and spicy.
1/2 (about 300g) pineapple - remove skin and cut into chunks
200g kurau/thread fin salted fish with bones - cut into medium size pieces, soaked in water for about 10 mins and drained
1 (about 80g) tomato - sliced
4 tbsp oil
Salt for taste (taste curry before adding)
For curry paste
1 tbsp onion paste
1 tsp ginger paste
1 tsp garlic paste
(Note;paste is blended/pounded/grounded)
1 tbsp plain chilli powder
1 tbsp fish curry powder
1 tbsp almond powder (or buah keras)
***** mix/combine all these ingredients together
1 serai/lemongrass - smashed
Heat oil, fry curry paste till aromatic and oil splits.
Add lemongrass and tomato.
Stir. Pour 1/2 liter of water and simmer.
When heated through, put in salted fish and pineapple.
Simmer to soften and cook the fruit and fish.
Taste and season with salt.
Remove from heat.