Vegetable Curry with Salted Fish and Pineapple, suitable for every moment!

Whether you are a college student just starting your very own culinary experiments or a skilled cook with many supper events under your belt, there is constantly something new to learn more about cooking. We hope these Vegetable Curry with Salted Fish and Pineapple recipe and tips can help you in your kitchen area tonight, and get used to remarkable home-cooked meals.

Check out our vibrant fish curry with juicy pineapple. Food writer and chef Romy Gill says…I had the best of both worlds, growing up in Bengal as part of a Punjabi family. Fish and rice is the staple diet of the Bengalis - this dish is not only delicious but comforting and full of flavour, too.

Prepare Curry Paste.
You need to prepare red onions / 12 shallots.
Use garlic.
Prepare ginger.
Provide lemon grass.
Prepare salt.
You need to prepare fish curry powder.
Provide water.
Use Other Items.
Use Brinjal.
You need Long beans.
Prepare Carrots.
Use Cabbage.
Provide Pineapple.
Use coconut milk.
You need belacan/prawn paste.
Prepare assam/tamarind.
Prepare water.
You need lemongrass.
Use curry leaves.
Prepare salted fish.
You need to prepare sugar.
You need to prepare salt.

Short Tips:

Sometimes all the dish needs is a squeeze of lemon to require it to the next level. To get the foremost juice out of citrus, roll it on a chopping board before slicing in.

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..

The first time I made this it was a disaster. I used very concentrated fish sauce and it smelled awful! I didn't have red curry paste so I just used yellow curry powder. I also added the pineapple in with the peppers so they would soak up more curry flavor. Aside from rice or noodles, I always like to serve my curries with fresh garnishes.

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