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Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vegetable curry with salted fish and pineapple. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Fry salted fish, curry leaves, and lemongrass in oil. Vegetable Curry with Salted Fish and Pineapple instructions. Soak belacan and assam in warm water. Mix paste with curry powder and salt.

Vegetable Curry with Salted Fish and Pineapple is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Vegetable Curry with Salted Fish and Pineapple is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have 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. Take Curry Paste
2. Get 2 red onions / 12 shallots
3. Get 5 cloves garlic
4. Make ready 1 inch ginger
5. Get 1 stalk lemon grass
6. Get 2 teaspoons salt
7. Prepare 4 tablespoons fish curry powder
8. Prepare 1/2 cup water
9. Make ready Other Items
10. Take Brinjal
11. Take Long beans
12. Take Carrots
13. Prepare Cabbage
14. Prepare Pineapple
15. Take 2 cups coconut milk
16. Get 1 teaspoon belacan/prawn paste
17. Get 2 teaspoons assam/tamarind
18. Make ready 1 cup water
19. Prepare 2 stalks lemongrass
20. Prepare 8 curry leaves
21. Take 2-3 pieces salted fish
22. Make ready 1 tablespoon sugar
23. Prepare 2 teaspoons salt

In the hot oil sauté the curry paste, lemon grass and curry leaves until aromatic. Add water and mix in tamarind juice. Cover the pot and allow to boil for a while. Mix together the panch phoron, ground turmeric and salt, rub well into the fish pieces and chill.

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.

Cover the pot and allow to boil for a while. Mix together the panch phoron, ground turmeric and salt, rub well into the fish pieces and chill. The sweetness and the sourness from the pineapple along with the vegetables simmered in an aromatic Thai flavoured broth tastes delicious. I have used a green curry paste to make this dish, but you can also use a yellow curry paste or even a red curry paste. Add fish curry powder and chili powder to form a paste.

So that is going to wrap this up for this exceptional food vegetable curry with salted fish and pineapple recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!