Salted Fish Lemak Curry Recipe |
Ingredients: Serves 4 |
3 cups water ½ pineapple, cut into wedges 4 slices ginger 4-6 pieces ikan “sepat” (salted fish), soaked for about 5 minutes then wash and drain 1½ cups coconut milk Seasoning: ½ teaspoon salt or to taste 1 tablespoons sugar or to taste Spice paste to be grounded: 4 big onions, peeled 2 cloves garlic, peeled 15 stalks dry red chilies 2 cm fresh turmeric (kunyit) |
Method: Pan fry salted fish in a bit of oil and leave aside. Add water into a pot and bring spice paste ingredients and sliced ginger to a boil. Simmer over medium heat until spices are fragrant about 15-20 minutes, adding more water if mixture becomes too thick. Add pineapple wedges, salt fish and coconut milk, simmer for 10-12 minutes until fragrant. Bring to a quick boil, then lower heat and season to taste with sugar and salt. Turn off heat. Leave curry for half day or 1 day before serving. Reheat curry and adjust seasonings before serving with steamed white rice. |
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