Salted Fish Curry


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

Salt and sugar to taste
1 tbsp chicken stock granules


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.

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