Kari Nanas Ikan Masin (Classic Pineapple Salted Fish Curry)
Hidangan tradisional · Malaysian
A classic Malaysian curry featuring the unique combination of sweet pineapple, savory salted fish, and a rich, aromatic spice base. This dish balances sweet, sour, and salty flavors with a creamy coconut milk finish.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Salted Fish (Ikan Masin)150g
- Fresh Pineapple200g, cut into chunks
- Coconut Milk400ml
- Shallots3, sliced
- Garlic3 cloves, sliced
- Ginger1 inch, sliced
- Lemongrass1 stalk, bruised
- Dried Chilies5-7, soaked and blended
- Turmeric Powder1 tsp
- Coriander Powder1 tsp
- Cumin Powder1/2 tsp
- Curry Leaves1 sprig
- Vegetable Oil2 tbsp
- Saltto taste
- Water100ml
- Sugar1 tsp (optional, to balance flavors)
Langkah
- 1
Rinse the salted fish and cut into bite-sized pieces. Fry lightly until golden brown and set aside.
- 2
Sauté sliced shallots, garlic, and ginger in vegetable oil until fragrant.
- 3
Add the blended dried chilies, turmeric powder, coriander powder, and cumin powder. Stir-fry until the oil separates from the paste.
- 4
Add lemongrass and curry leaves, stir for another minute.
- 5
Pour in coconut milk and water. Bring to a simmer.
- 6
Add the pineapple chunks and simmer for about 10-15 minutes until the pineapple is tender and the flavors meld.
- 7
Gently stir in the fried salted fish. Simmer for another 5 minutes. Adjust seasoning with salt and sugar if needed.
- 8
Serve hot, ideally with rice.
