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.
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