Salted Fish Curry
This Salted Fish Curry is an adaptation of the Nyonya version using freshly salted fish instead of dried salted fish. It is just as delicious!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tbsp vegetable oil
- 1½ lbs salted fish ((cut into 2 inch wide pieces) (675g))
- 2 jalapeno pepper ((green chili), seeded and cut into pieces)
- 2 cups light coconut milk ((480ml))
- 2 Chinese eggplants ((cut into bite size pieces))
- 10 oz green beans ((trimmed and cut into half crosswise) (280g))
- Salt (to taste)
- 10 shallots
- 3 cloves garlic
- 1 inch ginger ((peeled) (30g))
- 1 lemongrass ((cut bottom third into rings))
- 2 tbsp water
- 3 tbsp fish curry powder
Instructions
- 1
Blend shallots, garlic, lemongrass, and ginger with 2 tablespoons water until smooth. Transfer to a small bowl. Add fish curry powder and chili powder to form a paste.
- 2
Heat vegetable oil in a medium deep pan. Fry salted fish for 3 minutes on each side until lightly brown. Remove and set aside, leaving the oil in the pan.
- 3
Add spice paste and stir fry for 3 minutes. Add jalapeno peppers. Continue to stir fry for another minute.
- 4
Pour in coconut milk, cover, and bring to a boil.
- 5
Remove lid. Return fried salted fish to the pan. Cover and allow curry to simmer for 5 minutes.
- 6
Remove lid, add eggplants and green beans. Cover and bring it back to a boil. Remove lid, stir, and do a taste test. Add salt if necessary. Cover and simmer for 10 minutes or until eggplants and green beans are tender. Turn off stove.
- 7
Serve warm with steamed rice.