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

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. It is one of my favorites food recipes. This time, I’m gonna 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 in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Vegetable Curry with Salted Fish and Pineapple is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have 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. Make ready Curry Paste
  2. Take 2 red onions / 12 shallots
  3. Take 5 cloves garlic
  4. Make ready 1 inch ginger
  5. Take 1 stalk lemon grass
  6. Take 2 teaspoons salt
  7. Take 4 tablespoons fish curry powder
  8. Get 1/2 cup water
  9. Make ready Other Items
  10. Get Brinjal
  11. Take Long beans
  12. Prepare Carrots
  13. Prepare Cabbage
  14. Get Pineapple
  15. Prepare 2 cups coconut milk
  16. Make ready 1 teaspoon belacan/prawn paste
  17. Make ready 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. Get 1 tablespoon sugar
  23. Prepare 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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