Masak Lemak Ikan Masin Nenas

Ikan Masin. Salted Fish. Oh my goodness! My all time, anytime favourite. In fact, I won't mind every day and for every meal. Then again, too much of saltiness (Dried Shrimp Sambal, Sambal Tumis Ikan Bilis Petai & Ikan Bilis Fried Rice) has been said as not good for our health (Kangkung Belacan)? I know. Yet, I can't resist salted fish and if you really give it a good soak and rinse, I think salted fish should be okay right? I think so. Masak Lemak on the other hand is the typical Malay style dish (Ikan Assam Pedas, Ayam Goreng Berempah & Petai Prawn Sambal), or can be said as the non-vegetarian version of our Indian sodhi. Both basically showcasing coconut milk as the core or one of the primary ingredients (Nasi Lemak Prawn Sambal & Coconut Grapefruit Jelly). Alright, let's now get down to the business of cooking Masak Lemak Ikan Masin Nenas (Salted Fish Pickle, Pada Salt Fish Pickle & Salted Fish Mango Sambal). Salted fish/ikan masin, coconut milk, pineapple/nenas and a grounded/blended paste made from chilies, fresh turmeric, onion, garlic, belacan and lemongrass/serai, and garnished with turmeric leaves (Sambal Kentang Ikan Asin, Pumpkin Salt fish Curry, Pineapple Salted Fish Curry & Bean Sprouts Salted Fish).  

Ingredients

500g salted fish - soak to remove excess salt.  Drain off water and keep aside.
1 small pineapple - remove skin and eyes, cut into chunks
1 cup thick coconut milk
Salt to taste (taste before adding)
1 turmeric leaf - slice (for garnishing)

Ground/blend 

4-5 green birds’eye chillies (can replace with green chillies)
1 inch fresh turmeric/kunyit hidup
1 medium size red onion
4 garlic
1/2 inch roasted belacan/shrimp paste
1 lemongrass

Method
Add salted fish, pineapple, grounded ingredients and 2 cups of water into a pot.

Simmer till salted fish and pineapple are cooked. 
Pour in coconut milk.
Season with salt. 
Simmer to heat through before removing from heat. 
Garnish with turmeric leaf.