Salted Fish Bone Curry

5 from 3 votes

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.

Prep Time30

Cook Time30

Total Time1

Course: Soup

Cuisine: Asian, Nyonya

Keyword: Curry, Seafood, Spicy, Traditional

Servings: 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

INGREDIENTS B (Rempah)

10 Dried Chilies
2 stalks Lemongrass
25 g Fish Curry Powder
40 g Shallot
10 g Garlic
15 g Galangal
15 g Turmeric
10 g Belacan
80 g 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.

Video

Nutrition