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. Salted Fish Bone Curry is more common in Northern Malaysia. It is usually sold at economy rice stalls, some with pineapple and shrimp. But my mother’s recipe is simpler. Today I will share with you our home-style Salted Fish Bone Curry recipe.
The Salted Fish Bone
The main ingredient of this curry is the salted fish bones. It depends on whether it tastes good or not. Of course, to be delicious, you have to buy better quality salted fish bones, so that the curry cooked will have a very fragrant salted fish flavour. Before starting the preparation, soak the salted fish bones in water for 20 minutes to remove the excess salt, otherwise the curry will be very salty after boiling. Remember to drain the soaked salted fish bones before frying, otherwise your kitchen will be splashed with hot oil like a disaster site. I used the fishy smell of salted fish bones to determine whether it was fried enough. The smell will gradually change from fishy to fragrant, it means enough.
Prepare Vegetables and Rempah
The amount of vegetables can be adjusted according to personal preference. Soaking the sliced eggplant in brine can prevent oxidation.
It takes more time to prepare the Rempah paste. It takes about 20 minutes from peeling, cutting into small pieces, pounding and sauteing all kinds of spices. So, that’s why the ready-made curry paste packs on the market are so popular now.
It is also worth mentioning that the longer this curry is left, the saltier and more flavorful it will become, so don’t put too much seasoning at the beginning.
If you like this recipe, kindly share it with friends and family~
Salted Fish Bone Curry
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- 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
- 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.
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