This Salted Fish Curry is an adaptation of the Nyonya version using freshly salted fish instead of dried salted fish. It is just as delicious! | MalaysianChineseKitchen.com
Salted Fish Curry
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This Salted Fish Curry is an adaptation of the Nyonya version using freshly salted fish instead of dried salted fish. It is just as delicious!

Course: Main Dish
Cuisine: Malaysian
Keyword: salted fish curry
Servings: 4
Calories: 556 kcal
Author: Linda Ooi
Ingredients
  • 3 tbsp vegetable oil
  • lbs salted fish (cut into 2 inch wide pieces) (675g)
  • 2 jalapeno pepper (green chili), seeded and cut into pieces
  • 2 cups light coconut milk (480ml)
  • 2 Chinese eggplants (cut into bite size pieces)
  • 10 oz green beans (trimmed and cut into half crosswise) (280g)
  • Salt to taste
Spice Paste
  • 10 shallots
  • 3 cloves garlic
  • 1 inch ginger (peeled) (30g)
  • 1 lemongrass (cut bottom third into rings)
  • 2 tbsp water
  • 3 tbsp fish curry powder
Instructions
  1. Blend shallots, garlic, lemongrass, and ginger with 2 tablespoons water until smooth. Transfer to a small bowl. Add fish curry powder and chili powder to form a paste.
  2. Heat vegetable oil in a medium deep pan. Fry salted fish for 3 minutes on each side until lightly brown. Remove and set aside, leaving the oil in the pan.
  3. Add spice paste and stir fry for 3 minutes. Add jalapeno peppers. Continue to stir fry for another minute.
  4. Pour in coconut milk, cover, and bring to a boil.
  5. Remove lid. Return fried salted fish to the pan. Cover and allow curry to simmer for 5 minutes.
  6. Remove lid, add eggplants and green beans. Cover and bring it back to a boil. Remove lid, stir, and do a taste test. Add salt if necessary. Cover and simmer for 10 minutes or until eggplants and green beans are tender. Turn off stove.
  7. Serve warm with steamed rice.

Recipe Video