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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vegetable curry with salted fish and pineapple. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Vegetable Curry with Salted Fish and Pineapple is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Vegetable Curry with Salted Fish and Pineapple is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook vegetable curry with salted fish and pineapple using 23 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vegetable Curry with Salted Fish and Pineapple:
  1. Take Curry Paste
  2. Prepare 2 red onions / 12 shallots
  3. Prepare 5 cloves garlic
  4. Prepare 1 inch ginger
  5. Get 1 stalk lemon grass
  6. Get 2 teaspoons salt
  7. Prepare 4 tablespoons fish curry powder
  8. Get 1/2 cup water
  9. Make ready Other Items
  10. Take Brinjal
  11. Prepare Long beans
  12. Prepare Carrots
  13. Get Cabbage
  14. Get Pineapple
  15. Prepare 2 cups coconut milk
  16. Take 1 teaspoon belacan/prawn paste
  17. Take 2 teaspoons assam/tamarind
  18. Prepare 1 cup water
  19. Prepare 2 stalks lemongrass
  20. Make ready 8 curry leaves
  21. Make ready 2-3 pieces salted fish
  22. Take 1 tablespoon sugar
  23. Prepare 2 teaspoons salt
Instructions 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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