Salted Fish Curry | Malaysian Chinese Kitchen

salted fish

🥗Healthier: fresh fish

💰Cheaper: canned fish

Fresh fish offers a healthier profile, while canned fish is more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories, and the mix is budget-friendly.

Blend shallots, garlic, lemongrass, and ginger with 2 tablespoons water until smooth. Transfer to a small bowl. Add fish curry powder and chili powder to form a paste.

Heat vegetable oil in a medium deep pan. Fry salted fish for 3 minutes on each side until lightly brown. Remove and set aside, leaving the oil in the pan.

Add spice paste and stir fry for 3 minutes. Add jalapeno peppers. Continue to stir fry for another minute.

Pour in coconut milk, cover, and bring to a boil.

Remove lid. Return fried salted fish to the pan. Cover and allow curry to simmer for 5 minutes.

Remove lid, add eggplants and green beans. Cover and bring it back to a boil. Remove lid, stir, and do a taste test. Add salt if necessary. Cover and simmer for 10 minutes or until eggplants and green beans are tender. Turn off stove.

Serve warm with steamed rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary