Recipe Ingredient
- 150g salted fish bones, chopped into bite-sized pieces and rinsed
- 2 sprigs curry leaves
- 2 stalks lemongrass, smashed
- 1 brinjal, cut into wedges
- 100g long beans, cut into 3cm lengths
- 1 tomato, quartered
- 150g shelled prawns
- 8 pieces puffed tofu (tau fu pok)
- 500ml thin coconut milk (from 1 grated coconut)
- 200ml water
- Ground spice ingredients
- 8 shallots
- 2 cloves garlic
- 2.5cm fresh turmeric
- 10 dried chillies, soaked and seeded
- 3 red chillies, seeded
- 2.5cm piece dried shrimp paste (belacan)
- 2 tbsp fish curry powder
- ¾ tsp pepper
- Seasoning
- Salt and sugar to taste
- 1 tbsp chicken stock granules
Instructions
- Pan-fry salted fish bones with 3 tablespoons oil in a wok until fragrant. Remove and set aside.
- Heat 5 tablespoons oil in a claypot and sauté curry leaves and lemongrass until fragrant. Add the ground spice ingredients and fry until oil rises.
- Add fish bones, brinjal, long beans and water. Cook to a boil then simmer for 5-6 minutes.
- Add tomato, prawns and puffed tofu pieces and pour in coconut milk. Bring to a boil and adjust seasoning to taste. Dish out and serve immediately.
