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Malaysian Curry : Curry Pineapple Salted Fish



  • 300g salted fish head (chop into chunks, soaked)


  • 200g fresh prawns


  • ½ pineapple (cut into pieces)
  • 100g long bean (cut into small sections)
  • 1 brinjal (cut into strips)
  • 1 onion (cut into 6 pieces)


  • 200g fish curry mix
  • 1 teaspoon belacan powder
  • 1 spike curry leaf


  • 200g coconut milk

Method for Cooking Curry Pineapple Salted Fish :

  1. Heat up 2 tablespoons cooking oil in a pot, fry Ingredients D until fragrant. Add half portion of coconut milk. Fry for another 5 minutes.

  2. Pour in Ingredients A and C. fry for another 5 minutes. Pour in water to cover the ingredients. Bring to boil over high heat.

  3. Add fresh prawns and remaining coconut milk. Turn to medium heat and cook for another 15 minutes.

Malaysian Curry

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Last Updated: 24/07/2011