Salted Fish Bone Curry
Salted Fish Bone Curry is a Malaysian well-known dish that is super tasty to eat with rice. The difference between it and curry chicken is that the soup is more light and fragrant and has a seafood flavour, and the ingredients are mainly vegetables.
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Print Pin Servings: 10 people
Calories: 241kcal
INGREDIENTS
- 200 g Salted Fish Bone
- Some Tofu Puffs
- Some Long Bean
- Some Cabbage
- 1 Eggplant
- 5 pcs Kaffir Lime Leaves
- 1 sprig Curry Leaves
- 100 g Coconut Milk
- 20 g Palm Sugar
- 2 L Water
- 2 tbsp Cooking Oil
INSTRUCTIONS
- Soak salted fish bones and dried chillies in water for 20 minutes.
- Cut the tofu puffs into small pieces.
- Cut long beans, cabbage, and eggplant into small pieces for later use.
- Soak the sliced eggplant in brine to prevent oxidation.
- Put [Ingredient B] into the blender and blend it until fine, set aside for later use.
- Drain the salted fish bones.
- Heat the oil in the pan and fry the salted fish bones over a medium-low heat. Pick up and set aside.
- Pour in the blended [Ingredient B] and curry leaves and sauté over medium-low heat until fragrant and dark colour.
- Add salted fish bones and vegetables, stir fry evenly, pour in water.
- Add palm sugar and tofu puffs, cook for 20 minutes.
- After the eggplant turn soft, add Kaffir Lime Leaves and coconut milk, stir well and bring to a boil.
INSTRUCTIONS VIDEO
NUTRITION
Serving: 1people | Calories: 241kcal | Carbohydrates: 25.3g | Protein: 5.4g | Fat: 14.8g | Saturated Fat: 3.9g | Cholesterol: 9mg | Sodium: 759mg | Potassium: 364mg | Fiber: 4.3g | Sugar: 5.3g | Calcium: 105mg | Iron: 4mg
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