This is a nostalgic dish as everyone seems to remember their own mothers’ version of it. Choose tapioca which are fresh, parts of it not already cut and preferably not too old and husky. The yellow tapioca is not suitable for the recipe, so be sure to choose the white ones. They have a softer and cottony texture.
This recipe and photo are taken from Marina Mustafa’s Cooking under Pressure. This cookbook is part of the MPH Masterclass Kitchen Series.
- 12 shallots, pounded
- 2 cloves garlic, pounded
- 1inch turmeric root, pounded
- 1tbsp chilli paste
- 6pieces salted kurau fish
- Half a pineapple, cleaned, eyes removed and cut into chunks
- 2cups coconut cream, santan pekat
- 1piece tamarind skin, asam keping
- 3 red chillies, halved
- 2tsp sugar
- ½cup water
- Heat 2 cups of coconut milk in a pot on low heat.
- Put in the pounded shallots and garlic and the chilli paste.
- Add the pineapple chunks and tamarind skin (asam keping) into the pot and allow to cook and soften.
- Add the salted fish, chillies and sugar and let it simmer for 10 minutes.
- Pour in the coconut cream and stir.
- Serve with white rice.
2 thoughts on “Salted Fish and Pineapple Gulai”
Ingredients are that 2 cups coconut cream are to be heated initially n cooking method at the end states “pour in coconut cream and stir”. Is another quantity of coconut cream required and if so, how much more to be added?
When do we add in the water?
what is the tapioca for ? Its not mentioned in rge receipe.