Salted Fish Curry

By Malaysian Chinese Kitchen · 60 min

Ingredients

Instructions

1. Blend the shallots, garlic, lemongrass and ginger with 2 tablespoons water until smooth. Transfer to a small bowl, then mix in the fish curry powder and chilli powder to make a paste.
2. Heat the vegetable oil in a medium deep pan. Fry the salted fish for 3 minutes per side until lightly browned. Remove it and set it aside, keeping the oil in the pan.
3. Stir-fry the spice paste for 3 minutes, then add the jalapeños and stir-fry for another minute.
4. Pour in the coconut milk, cover and bring to a boil.
5. Remove the lid, return the fried salted fish to the pan, cover and simmer for 5 minutes.
6. Remove the lid, add the eggplants and green beans, cover and bring back to a boil. Uncover, stir, and taste; add salt if needed. Cover and simmer for 10 minutes until the eggplants and green beans are tender, then turn off the heat.
7. Serve warm with steamed rice.

Summarized from Malaysian Chinese Kitchen's video. Watch it for the details.

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