Pineapple Curry with Salmon

This zesty and tart Pineapple Curry with Salmon and coconut milk makes certain to spark your interest. Scrumptious presented with a steaming bowl of rice.

 

Pineapple Curry or Gulai Nenas is frequently made with shrimps yet varieties with fish and salted fish do exist. Albeit the anglicized term for gulai is additionally curry, it is unmistakably not the same as curry in that the flavor blend for gulai typically comprises of new chilies, turmeric, lemongrass, belachan (shrimp glue), and tamarind. By and large, gulai will in general be hot, zesty, tart, and not velvety like curries. It is certainly a Southeast Asian mixture.

 

The tart insight with regards to Gulai Nenas comes from the pineapples. The coconut milk relaxes the sharp taste, making it overwhelming.

 

 

 

INGREDIENTS

• 1 cup coconut cream (240ml)
• Salt to taste
• 1 lb salmon (skin removed and cut into bite sized pieces) (450g)
• 1 cup water (240ml)
• 3 tbsp vegetable oil
• ½ pineapple (cut into bite sized pieces)

Spice Paste

• 1 inch cube belacan / shrimp paste (optional)
• 1 tsp ground turmeric
• 6 shallots or 1 onion, cut into small pieces
• 2 cloves garlic
• 5 red chilies
• 1 stalk lemongrass (thinly slice the last 4 inches from the bottom)

 

 

 

INSTRUCTIONS

1. Grind spice paste ingredients, except ground turmeric, in a blender with a little water if necessary. Remove and stir in ground turmeric.
2. Pineapple Curry with Salmon-5
3. Heat vegetable oil in a medium sized non-reactive pot. Add spice paste and fry until fragrant, about 4 to 5 minutes.
4. Pour in coconut cream and water. Bring to a boil. Add pineapples and salt. Bring it back to a boil. Reduce heat and simmer for 10 minutes.
5. Add salmon and continue to cook for another 3 to 4 minutes.
6. Pineapple Curry with Salmon-6

 

 

 

source:https://www.rotinrice.com