• Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

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


  1. Heat oil and fry salted fish bones until fragrant, then dish out and put aside. Leave the oil in the pan.
  2. 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.
  3. Add water and mix in tamarind juice. Stir for a while. Cover the pot and allow to boil for a while.
  4. Remove the lid of the pot and add salted fish bones, prawns and pineapple.
  5. Adjust with seasoning (C) and pour in evaporated milk to mix.
  6. Allow to cook for a minute before turning off the heat.

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