Pumpkin Salted Fish Curry & Salted Egg Chicken). And salted fish, of course, can be simply fried and eaten alongside rice as a condiment. Heaven calling for me especially, but there is such a thing as salted fish into other dishes. Salted in curry, can you imagine the burst of saltiness and spiciness and tanginess? Mouth watering right? Indeed. This Pineapple Salted Fish curry, trust me is triple doze of the same tastes (Salted Fish Mango Sambal, Pada Salt Fish Pickle & Salted Fish Pickle). A revelation of packing your mouth completely Malaysian pow-wow tastiness.
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.