• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

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


  1. Pan-fry salted fish bones with 3 tablespoons oil in a wok until fragrant. Remove and set aside.
  2. 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.
  3. Add fish bones, brinjal, long beans and water. Cook to a boil then simmer for 5-6 minutes.
  4. 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.

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