Eurasian Salted Fish and Pineapple Curry

Name: Eurasian Salted Fish and Pineapple Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Malaysia
Ingredients: 1 small just-ripe pineapple (about 500 g/1 lb); 3 tablespoons oil; 125 g (4 oz) salted fish, soaked for ½ hour in warm water, drained, cut into bite-sized chunks and patted dry; 125 g (4 oz) salted fish, soaked for ½ hour in warm water, drained, cut into bite-sized chunks and patted dry; ½ cup (125 ml) thick coconut milk or ¼ cup (60 ml) coconut cream mixed with ¼ cup (60 ml) water; ½ cup (125 ml) thick coconut milk or ¼ cup (60 ml) coconut cream mixed with ¼ cup (60 ml) water; ½ cup (125 ml) thick coconut milk or ¼ cup (60 ml) coconut cream mixed with ¼ cup (60 ml) water; ¼ teaspoon salt; 2 stalks lemongrass, thick bottom third only, outer layers removed, inner part sliced; 2½ cm (1 in) galangal root, sliced; 2½ cm (1 in) fresh turmeric root, sliced; 3 red chillies, sliced; 6 shallots, peeled and halved; ½ teaspoon belachan (dried prawn paste); ½ teaspoon belachan (dried prawn paste)

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

Salted fish is popular in Malaysia, and not just when fresh fish are unavailable, like during the monsoon storms but anytime at all. This Eurasian curry uses good quality dried fish cut into bite-sized chunks.

Ingredients

1 small just-ripe pineapple (about 500 g/1 lb)
3 tablespoons

Asia
Malaysia
Fish course
Gluten-free
Pescatarian

Method

Peel the pineapple and discard the eyes. Quarter the pineapple, remove the fibrous core and rinse. Slice the flesh into long thick strips, then into small triangular pieces. Blend half the pineapple flesh with ¼ cup (60 ml) water to a pulp and set aside.
Grind all the Spice Paste ingredients in a mortar or blender, adding a little oil if necessary to keep the blad