Friday, May 26, 2023

Eurasian Pineapple Salted Fish Curry

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.


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