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!
Keyword : salted fish curry
Servings:
Calories: 556kcal
Ingredients
- 3 tbsp vegetable oil
- 1½ 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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