One of the popular Nyonya style curries with slightly different ingredients for the similar kind of curry. Some recipes do not add shrimp paste [belacan] to the spices.
Very strong flavour, spicy curry with various vegetables. Good serving it with plain rice. Sometimes, I love to spread the hot curry over blanched instant noodles. Wow!, reminds me of my working days in KL when my aunt used to prepare it for me. One point to note - taste before adding salt cos' the salted fish bones and some types of belacan or shrimp paste may be rather salty.
Ingredients
[original recipe from Nyonya Flavours with slight modifications]
Curry Paste Ingredients [blended and mix with other paste ingredients]
1 tsp white peppercorns
2 stalks lemongrass
100 gm [10-15] shallots
10 gm [2 pips] garlic
20 gm [15] dried chillies
20 gm shrimp paste/belacan
2 tbsp coriander powder
1 tsp tumeric powder
2 tbsp coriander powder
1 tsp tumeric powder
3-4 pieces salted fish bones - rinsed and soaked for 5-10 minutes
200 gm long beans
1 long brinjals - cut 2x4 cm pieces
100 gm cabbage - optional
100 gm cabbage - optional
1 cup taufu puff/taupok - halved
200 gm small prawns - head and tail removed
100 ml coconut milk [I used milk]
750 ml water
salt and sugar to taste
100 ml oil
100 ml oil
- Heat oil in pan, saute salted fish bones for 1-2 minutes. Dish out.
- Using the same oil, add in curry paste. Fry until aromatic and oil separates.
- Add in long beans and brinjals. Stir fry to mix ingredients. Add in a little water for easier stirring of ingredients.
- Add in cabbage leaves [if using] and fried salted fish bones. Stir fry for a minute.
- Add in remaining water, bring to boil. When vegetables have softened, add in the prawns and taufoo puffs. Let curry boils for another 1-2 minutes.
- Add in seasoning to taste and lastly pour in coconut milk. Bring to boil again.
- Off heat, serve curry with plain white rice.
Notes: Visit this site for it's Nutritional Facts [here]
Hi Kimmy,
ReplyDeleteWow, this looks so, so good! I love Kiam Hu, and love it in curry and spicy dishes. Must cook a big pot of rice if this is served at dinner time!
Thank you for linking to CYB and for your wonderful support! I'm glad that you are using your cookbooks more often! wink! wink!
Kimmy, can i be your neighbour? You cook the best gulais and curries!
ReplyDeleteWow, I believe I haven't eaten this dish for decades!!! I can only imagine the taste and fragrance of the salted fish .... Too bad I don't eat salted fish nowadays. Anyway thanks for sharing this wonderful, mouth-watering dish.
ReplyDeleteThis is my favourite too. It has been quite sometimes I didn't have this. Yummy :)
ReplyDeleteHi Joyce, only this dish is enough for a meal with rice.
ReplyDeleteHi Lite Home Bake, no problem. My family loves hot spicy, flavourful gulais and curries. We are more 'Peranakan' comes to home cuisine. Thanks for the compliment.
ReplyDeleteHi Veronica, me too seldom eat salted fish. Once or twice a year and really enjoyed it. You can omit salted fish and replace with anchovies if you do take it.
ReplyDeleteHi Ivy, me too but sometimes I do miss it. So I tried to buy the best salted fish bones [tan nau fish] to cook it. Quite costly these days.
ReplyDeleteKimmy, this is very appetizing curry! Full of robust flavours and will make me add more and more rice!
ReplyDeleteHi Phong Hong, most people loved this curry but many restrained eating this cos' of the salted fish but several pieces in a big pot of curry should be alright.
ReplyDelete