Aubergine and Salted Fish Curry (Gulai Terung Panjang Ikan Masin)


400 g Salted fish bones and meat, cleaned and soak in water for a while and drained
500 ml Water
2 Shallots, peeled and sliced
2 cloves Garlic, peeled and sliced
1 tbsp Bird's eye chili (cili padi) paste
1 tsp Fresh turmeric paste
2 pieces Dried sour fruit (asam gelugur)
250 ml Coconut milk, extracted from grated coconut and 250 ml water
3 Aubergines (eggplants/brinjals), medium-sized long variety, cut as desired
Salt to taste




Put water and salted fish bones and meat in a pot with shallots, garlic, bird's eye chili paste, turmeric paste and dried sour fruit. Cook over medium heat until gravy begins to thicken. Pour in coconut milk and stir slowly over low heat until it boils. Add the aubergines. Cook until aubergines are tender. Season with salt to taste and remove from heat.

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