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!
Author : Linda Ooi
Course : Main Dish
Cuisine : Malaysian
Keyword : salted fish curry
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
1½lbssalted fish(cut into 2 inch wide pieces) (675g)
2jalapeno pepper(green chili), seeded and cut into pieces
2cupslight coconut milk(480ml)
2Chinese eggplants(cut into bite size pieces)
10ozgreen beans(trimmed and cut into half crosswise) (280g)
1lemongrass(cut bottom third into rings)
3tbspfish curry powder
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.