Pineapple Salted Fish Curry Recipe

Pineapple salted fish curry is a beloved dish among the Eurasian, Portuguese (EASY MALAYSIAN DEVIL CURRY), and Malay communities. It’s a dish I truly love and have introduced to my other half-half. He, too, has grown fond of it, though he never knew such a dish existed until we got married. Yippie yeh!

There are different variations of pineapple salted fish curry, and the one I’m sharing is the Eurasian style. However, I must inform you that it’s a modified and tweaked version. While I enjoy cooking similar dishes, I experiment with ingredients to create unique combinations - don’t you think cooking the same variations can become mundane? Plus, it’s a great way to use up ingredients I have at home.

 

As for pineapple, I opt for canned ones for convenience, which also saves time in the kitchen (TOM YUM FISH). 

 

What can you expect from this pineapple salted fish curry? Bold, spicy, tangy, and sweet flavors in a rich, thick curry, with tender pineapple pieces and salted fish. Sounds mouthwatering, right?

Ingredients
1 can pineapple slices (drained)
½ kg salted fish (soaked for 10 minutes and rinsed)
4 shallots (chopped)
1½ tsp ginger paste
1½ tsp garlic paste
Spices (cinnamon, star anise, and cloves)
3 green chilies (halved)
2 tomatoes (sliced)
Plain chili powder to taste
1½ tsp coriander powder
1 tsp cumin powder
¼ cup oil
Salt to taste
Water - as needed

Method
Heat oil in a pan over medium heat.
Sauté shallots until translucent.
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.
Add water as needed, 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.
Taste and adjust seasoning as necessary.