Pineapple and Dried Salted Fish Curry (Gulai Lemak Nanas Ikan Masin)

Ingredients


4 Dried salted snakeskin gouramy (ikan sepat)
250 ml + 100 ml Water
200 ml Coconut cream, extracted from 1 grated coconut
Pineapple, semi-ripe, skinned and cut into 1.5 cm thick pieces
Salt to taste
Finely Ground
10 Bird's eye chilies (cili padi)
8 Dried chilies, boiled to soften
2 Shallots, peeled
1 clove Garlic, peeled
3 cm knob Fresh turmeric, peeled

 

 

 
Method

Combine fish and ground ingredients in a pot. Add 250 ml water and stir well. Cook over medium heat until the liquid is almost dry. Add coconut cream and 100 ml water. Stir well. Add pineapple slices and season with salt to taste. Reduce the heat and allow to boil slowly and stir continuously.

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