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DRIED FISH CURRY WITH PINEAPPLE/BRINJALS

Indonesian (Kari Ikan Kering dengan Nanas/Terung)

Favourite Dishes from the Tunku's Kitchen
by Y.T.M. Dato' Tunku Mukminah Tunku Mohd Jiwa

Serves 4-6
 

Ingredients

• Salted Queenfish*  (ikan talang kering) 600 g, washed and cut into big pieces
• Thick coconut milk (santan) 200 ml (in packed form, ready-to-use)
• Fish curry powder 25 g
• Salt to taste
• Sugar to taste
• Pineapple 1, skinned, 'eyes' removed, cut into 6 wedges and thickly sliced
• Brinjals (aubergines) 3, cut into 4, then halved lengthwise
• Cooking oil 50 ml
• Shallots 3, peeled and finely ground
• Curry leaves 1 sprig
• Mixed fenugreek (halba campuran) 1/4 tsp

Garnish
• Green chillies 3, slit lengthwise and thinly sliced
• Red chillies 3, slit lengthwise and thinly sliced
 

Method

• Soak salted Queenfish in hot water for 5 minutes.

• Pour in 100 ml coconut milk to 25 g curry powder in a pot and bring to a boil.

• Season with salt and sugar.

• Add the remaining coconut milk, continue cooking until it boils, then add the soaked fish.

• Add pineapple/brinjals and cook until soft.

• Heat cooking oil in a pot, saute shallots, curry leaves and fenugreek. Add sauteed ingredients into the pot of curry.

• Garnish with red and green chillies before serving.

* Note: I believe that a substitute for queenfish would be wahoo.