The basic salted fish curry (INDIAN FISH CURRY) becomes even more delicious when pineapple is added. Pineapple Salted Fish Curry, or Salted Fish Curry with Pineapple, stands out from the usual versions. Adding pineapple into curries is part of Malay food. Salted Fish Curry with Pineapple is also a known Nyonya (Peranakan) dish, called Kiam Hu Kut Gulai or Nyonya Salted Fish Bones Gulai, which can include pineapple as well.
Among the Eurasian community, Pineapple Salted Fish Curry is a signature dish. The two core ingredients, salted fish and pineapple, remain unchanged across variations (TOM YAM FISH RECIPE). You can adapt or modify the recipe according to your preference. This version of Salted Fish Curry with Pineapple reflects the Eurasian cooking style.
Made with common pantry-friendly
ingredients found in most Malaysian kitchens, it is a dish that wakes up your
palates with its spicy, salty, and sweet flavors, making it a classic Malaysian
food.
Ingredients
8 pineapple rings
½ kg salted fish - soaked for 10 minutes and rinsed
4 shallots - chopped
1/2 tbsp ginger paste
1/2 tbsp garlic paste
Spices - cinnamon, star anise, and cloves
3 green chilies - halved
2 tomatoes - sliced
Plain chili powder - to taste
1 tsp coriander powder
1 tsp cumin powder
¼ cup oil
Salt to taste
Water - as needed
Method
Heat oil and saute shallots.
Add ginger-garlic paste and stir for a few seconds.
Add spices, green chilies, tomatoes, chili powder,
coriander powder, and cumin powder.
Stir everything for 2-3 minutes.
Pour some water and let it simmer for a few
minutes.
Add salted fish and stir.
Adjust the consistency
with more water if needed.
Add pineapple and salt to taste.
Let the curry simmer for another 3-4 minutes.
Off the heat.
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