Salted Fish Bone Curry
Salted Fish Bone Curry is a Malaysian well-known dish that is super tasty to eat with rice. The difference between it and curry chicken is that the soup is more light and fragrant and has a seafood flavour, and the ingredients are mainly vegetables.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 g Salted Fish Bone
- Some Tofu Puffs
- Some Long Bean
- Some Cabbage
- 1 Eggplant
- 5 pcs Kaffir Lime Leaves
- 1 sprig Curry Leaves
- 100 g Coconut Milk
- 20 g Palm Sugar
- 2 L Water
- 2 tbsp Cooking Oil
- 10 Dried Chilies
- 2 stalks Lemongrass
- 25 g Fish Curry Powder
- 40 g Shallot
- 10 g Garlic
- 15 g Galangal
- 15 g Turmeric
- 10 g Belacan
- 80 g Cooking Oil
Instructions
- 1
Soak salted fish bones and dried chillies in water for 20 minutes.
- 2
Cut the tofu puffs into small pieces.
- 3
Cut long beans, cabbage, and eggplant into small pieces for later use.
- 4
Soak the sliced eggplant in brine to prevent oxidation.
- 5
Put [Ingredient B] into the blender and blend it until fine, set aside for later use.
- 6
Drain the salted fish bones.
- 7
Heat the oil in the pan and fry the salted fish bones over a medium-low heat. Pick up and set aside.
- 8
Pour in the blended [Ingredient B] and curry leaves and sauté over medium-low heat until fragrant and dark colour.
- 9
Add salted fish bones and vegetables, stir fry evenly, pour in water.
- 10
Add palm sugar and tofu puffs, cook for 20 minutes.
- 11
After the eggplant turn soft, add Kaffir Lime Leaves and coconut milk, stir well and bring to a boil.