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Before you jump to Vegetable Curry with Salted Fish and Pineapple recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are nowadays being given more attention than ever before and there are many reasons why this is so. The overall economy is affected by the number of men and women who suffer from health conditions such as high blood pressure, which is directly linked to poor eating habits. While we’re incessantly being encouraged to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. It is likely that a lot of people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make some small changes that can start to make a difference to our day-to-day eating habits.
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As you can see, it’s not hard to start incorporating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to vegetable curry with salted fish and pineapple recipe. You can have vegetable curry with salted fish and pineapple using 23 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Vegetable Curry with Salted Fish and Pineapple:
- Get Curry Paste
- Get 2 red onions / 12 shallots
- Provide 5 cloves garlic
- Take 1 inch ginger
- Get 1 stalk lemon grass
- Use 2 teaspoons salt
- Get 4 tablespoons fish curry powder
- Get 1/2 cup water
- Use Other Items
- Use Brinjal
- Prepare Long beans
- Prepare Carrots
- Take Cabbage
- Take Pineapple
- Prepare 2 cups coconut milk
- Use 1 teaspoon belacan/prawn paste
- Use 2 teaspoons assam/tamarind
- Get 1 cup water
- Take 2 stalks lemongrass
- You need 8 curry leaves
- Get 2-3 pieces salted fish
- Provide 1 tablespoon sugar
- Prepare 2 teaspoons salt
Steps to make Vegetable Curry with Salted Fish and Pineapple:
- Chop up vegetables and pineapple.
- Soak belacan and assam in warm water. Blend onions/shallots, garlic, ginger, lemongrass and 1/2 cup water into a paste.
- Mix paste with curry powder and salt.
- Fry salted fish, curry leaves, and lemongrass in oil. Stir in curry paste. Stir in 1 cup coconut milk.
- Stir in vegetables and pineapple. Cover and cook.
- Stir in rest of coconut milk, water, assam, belacan, sugar and salt. Once vegetables are soft and oil gets separated, serve over steamed rice.
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