About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Sunday, March 17, 2013

MALAYSIAN DRY FISH CURRY WITH PINEAPPLE



 
 
DRY FISH CURRY
 
 
500 gm dry fish,cut into pieces
 
1/2 pineapple,remove skin and cut into thick pieces
 
2-3 green chilis,optional
 
2 pieces asam gelugor,or to your taste
 
1 litre coconut milk
 
1 tbsp sugar
 
1 cube ikan bilis cube,if you like
 
Oil
 
Salt if needed
 
Grind into a paste
 
10 shallots
 
10 dry chilis,remove seeds
 
3 garlics
 
3 cm lengkuas
 
2 cm fresh turmeric
 
2 tbsp chili powder
 
1. Heat oil and add in the ground ingredients and fry until the oil rise.
 
2. Add in the dry fish and stir well. Add in the coconut milk,sugar,ikan bilis cube and asam stir well and let this simmer over a low heat until it is fragrant.
 
3. When the gravy is a bit thick add in the pineapple pieces and let it come to a boil. Remove from the heat. Let it stand for 2 hours before you serve.
 
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