Vegetable Curry with Salted Fish and Pineapple
Vegetable Curry with Salted Fish and Pineapple

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vegetable curry with salted fish and pineapple. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetable Curry with Salted Fish and Pineapple is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Vegetable Curry with Salted Fish and Pineapple is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this 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 can achieve that.

The ingredients needed to make Vegetable Curry with Salted Fish and Pineapple:
  1. Make ready Curry Paste
  2. Make ready 2 red onions / 12 shallots
  3. Prepare 5 cloves garlic
  4. Take 1 inch ginger
  5. Get 1 stalk lemon grass
  6. Get 2 teaspoons salt
  7. Make ready 4 tablespoons fish curry powder
  8. Prepare 1/2 cup water
  9. Prepare Other Items
  10. Get Brinjal
  11. Prepare Long beans
  12. Prepare Carrots
  13. Prepare Cabbage
  14. Get Pineapple
  15. Make ready 2 cups coconut milk
  16. Get 1 teaspoon belacan/prawn paste
  17. Take 2 teaspoons assam/tamarind
  18. Take 1 cup water
  19. Take 2 stalks lemongrass
  20. Take 8 curry leaves
  21. Take 2-3 pieces salted fish
  22. Get 1 tablespoon sugar
  23. Get 2 teaspoons salt
Steps to make Vegetable Curry with Salted Fish and Pineapple:
  1. Chop up vegetables and pineapple.
  2. Soak belacan and assam in warm water. Blend onions/shallots, garlic, ginger, lemongrass and 1/2 cup water into a paste.
  3. Mix paste with curry powder and salt.
  4. Fry salted fish, curry leaves, and lemongrass in oil. Stir in curry paste. Stir in 1 cup coconut milk.
  5. Stir in vegetables and pineapple. Cover and cook.
  6. Stir in rest of coconut milk, water, assam, belacan, sugar and salt. Once vegetables are soft and oil gets separated, serve over steamed rice.

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