Vegetable Curry with Salted Fish and Pineapple

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.

Mix paste with curry powder and salt.

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

Stir in vegetables and pineapple. Cover and cook.

Stir in rest of coconut milk, water, assam, belacan, sugar and salt. Once vegetables are soft and oil gets separated, serve over steamed rice.