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

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!
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Dish
Cuisine: Malaysian
Keyword: salted fish curry
Servings: 4
Calories: 556kcal
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

  • 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.
  • 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.
  • Add spice paste and stir fry for 3 minutes. Add jalapeno peppers. Continue to stir fry for another minute.
  • Pour in coconut milk, cover, and bring to a boil.
  • Remove lid. Return fried salted fish to the pan. Cover and allow curry to simmer for 5 minutes.
  • 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.
  • Serve warm with steamed rice.

VIDEO

NUTRITION

Calories: 556kcal
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