Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vegetable curry with salted fish and pineapple. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Let it simmer until the pineapple and salt fish are cooked, add salt if needed. Give a good stir before removing from heat. SEASONING : HOT YELLOW CURRY Using Quick & Easy MAZNAH Seasoning.
Vegetable Curry with Salted Fish and Pineapple is one of the most favored of recent viral meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Vegetable Curry with Salted Fish and Pineapple is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vegetable curry with salted fish and pineapple using 23 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vegetable Curry with Salted Fish and Pineapple:
- Make ready Curry Paste
- Get 2 red onions / 12 shallots
- Get 5 cloves garlic
- Take 1 inch ginger
- Prepare 1 stalk lemon grass
- Take 2 teaspoons salt
- Get 4 tablespoons fish curry powder
- Get 1/2 cup water
- Prepare Other Items
- Make ready Brinjal
- Prepare Long beans
- Get Carrots
- Get Cabbage
- Get Pineapple
- Get 2 cups coconut milk
- Make ready 1 teaspoon belacan/prawn paste
- Take 2 teaspoons assam/tamarind
- Prepare 1 cup water
- Make ready 2 stalks lemongrass
- Prepare 8 curry leaves
- Make ready 2-3 pieces salted fish
- Get 1 tablespoon sugar
- Take 2 teaspoons salt
Combine ingredients A and B together to make a curry paste. Cover the pot and allow to boil for a while. Remove the lid of the pot and add salted fish bones, prawns and pineapple. Check out our vibrant fish curry with juicy pineapple.
Step by Step to make Vegetable Curry with Salted Fish and Pineapple:
- Chop up vegetables and pineapple.
- Soak belacan and assam in warm water. Blend onions/shallots, garlic, ginger, lemongrass and 1/2 cup water into a paste.
- Mix paste with curry powder and salt.
- Fry salted fish, curry leaves, and lemongrass in oil. Stir in curry paste. Stir in 1 cup coconut milk.
- Stir in vegetables and pineapple. Cover and cook.
- Stir in rest of coconut milk, water, assam, belacan, sugar and salt. Once vegetables are soft and oil gets separated, serve over steamed rice.
Food writer and chef Romy Gill says…I had the best of both worlds, growing up in Bengal as part of a Punjabi family. Fish and rice is the staple diet of the Bengalis - this dish is not only delicious but comforting and full of flavour, too. Aside from rice or noodles, I always like to serve my curries with fresh garnishes. In the case of this Pineapple Coconut Fish Curry I added sesame. Vegetable curry with pineapple & coconut milk.
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