Vegetable Curry with Salted Fish and Pineapple

Vegetable Curry with Salted Fish and Pineapple

Source : Chop Up Vegetables And Pineapple Soak Belacan And Assam In Warm Water Blend Onions/shallots Garlic Ginger Lemongrass And 1/2 Cup Water Into A Paste ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : May 10, 2026

Step:

  1. Chop up vegetables and pineapple.

    Vegetable Curry with Salted Fish and Pineapple recipe step 1 photo

  2. Soak belacan and assam in warm water. Blend onions/shallots, garlic, ginger, lemongrass and 1/2 cup water into a paste.

    Vegetable Curry with Salted Fish and Pineapple recipe step 2 photo Vegetable Curry with Salted Fish and Pineapple recipe step 2 photo

  3. Mix paste with curry powder and salt.

    Vegetable Curry with Salted Fish and Pineapple recipe step 3 photo

  4. Fry salted fish, curry leaves, and lemongrass in oil. Stir in curry paste. Stir in 1 cup coconut milk.

    Vegetable Curry with Salted Fish and Pineapple recipe step 4 photo Vegetable Curry with Salted Fish and Pineapple recipe step 4 photo Vegetable Curry with Salted Fish and Pineapple recipe step 4 photo

  5. Stir in vegetables and pineapple. Cover and cook.

    Vegetable Curry with Salted Fish and Pineapple recipe step 5 photo Vegetable Curry with Salted Fish and Pineapple recipe step 5 photo Vegetable Curry with Salted Fish and Pineapple recipe step 5 photo

  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.

    Vegetable Curry with Salted Fish and Pineapple recipe step 6 photo Vegetable Curry with Salted Fish and Pineapple recipe step 6 photo

Ingredients

  1. Curry Paste
  2. 2 red onions / 12 shallots
  3. 5 cloves garlic
  4. 1 inch ginger
  5. 1 stalk lemon grass
  6. 2 teaspoons salt
  7. 4 tablespoons fish curry powder
  8. 1/2 cup water
  9. Other Items
  10. Brinjal
  11. Long beans
  12. Carrots
  13. Cabbage
  14. Pineapple
  15. 2 cups coconut milk
  16. 1 teaspoon belacan/prawn paste
  17. 2 teaspoons assam/tamarind
  18. 1 cup water
  19. 2 stalks lemongrass
  20. 8 curry leaves
  21. 2-3 pieces salted fish
  22. 1 tablespoon sugar
  23. 2 teaspoons salt

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