As an adventurous home cook, I love exploring various cuisines, but my husband's heart belongs to Indian food. However, I occasionally entice him to embark on a culinary journey beyond his cultural roots. One such venture is into the realm of Eurasian cuisine (Chicken Vindaloo, Devil Curry & Pada Salt Fish Pickle) where I have experimented with a variety of dishes. And now, I proudly present to you the latest addition to my Eurasian repertoire: the tantalizing Eurasian Pineapple Salted Fish Curry.
This curry embodies a delightful revelation of flavors, blending the elements of saltiness, sweetness, and sourness into a harmonious symphony. Its bold and distinct taste profile will surely awaken your palate, especially if you appreciate big, bold flavors. So, if you're ready to embark on a culinary adventure that expands your horizons, join me in preparing this Eurasian Pineapple Salted Fish Curry.
1 can pineapple slices (drain out the juice)
1/2 kg salted fish - soaked for 10 minutes and rinsed
Plain chilli powder - per taste
3 green chilies - cut into two
2 tomatoes - slice
4 shallots - chopped
1 ½ tsp coriander powder
1tsp cumin powder
1 ½ tsp ginger paste
1 ½ tsp garlic paste
Spices - cinnamon, star anise and cloves
¼ cup oil
Salt to taste
Heat oil in a pot or pan over medium heat.
Sweat the onion until translucent.
Add ginger garlic paste and stir for a few seconds.
Add spices, green chillies, tomatoes, chilli powder, coriander powder, and cumin powder.
Stir everything together for 2-3 minutes.
Pour water as needed, stir, and let it simmer for a few minutes.
Add the salted fish and stir.
If the curry is too thick, add some water.
Add pineapple and salt to taste.
Let the dish simmer for another 3-4 minutes.
Taste and adjust seasoning if necessary.