Don't say anything unless you have cooked or you have tasted Pumpkin And Salted Fish Curry. Otherwise, leave it up to me to do the talking. Salted fish on the whole (Salted Fish Mango Sambal, Pada Salt Fish Pickle & Salt Fish Pickle)? In the first place, are you a salted fish lover? If you are, I say none further and when salted fish is cooked with pumpkin and in a spicy curry? Tad bit of sweetness, tad bit of sourness, tad bit of saltiness and a whole lot of spiciness. I think the picture of Pumpkin And Salted Fish Curry has also spoken?
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.