Recipe Ingredient
- 150g salted fish bones, rinsed, soaked overnight and well drained
- 5-6 tbsp oil
- 1 stalk lemon grass, smashed
- 1 stalk curry leaves
- 200ml water
- 1 tbsp tamarind mixed with 4 tbsp water to extract tamarind juice
- 200g pineapple, cut into half rings
- 5 small prawns, shelled
- 100ml evaporated milk
- Ingredients A (mix with enough water into a paste):
- 2 tbsp fish curry powder
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp belacan stock granules
- 2 tbsp chilli powder
- Ingredients B (blended till fine in a food processor):
- 2 thin slices galangal
- 2 cloves garlic
- 10 shallots
- Seasoning:
- 1/2 tsp ikan bilis stock granules
- 1 tbsp sugar or to taste
Instructions
- Heat oil and fry salted fish bones until fragrant, then dish out and put aside. Leave the oil in the pan.
- Combine ingredients A and B together to make a curry paste. In the hot oil sauté the curry paste, lemon grass and curry leaves until aromatic.
- Add water and mix in tamarind juice. Stir for a while. Cover the pot and allow to boil for a while.
- Remove the lid of the pot and add salted fish bones, prawns and pineapple.
- Adjust with seasoning (C) and pour in evaporated milk to mix.
- Allow to cook for a minute before turning off the heat.
