How to Prepare Delicious Vegetable Curry with Salted Fish and Pineapple

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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.

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

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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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