SALTED FISH BONE CURRY(KIAM HU KUT GULAI)

Another Nyonya creation! This is a tasty dish. Its saltiness comes from the salted fish bone, it is sweet, sour all in one. This dish reminds me of my late mother. Her Kiam Hu Kut gulai was uniquely delicious. I used to help her in the kitchen, so i picked up the skill of cooking. from her.

SALTED FISH BONE CURRY

The main players in this dish are salted fish bone, pineapple,long beans, aubergine and cabbage.

and of course not forgetting chillies, lemon grass, galanggal, ginger, onions, garlic to be blended to make into curry paste.

Ingredients

300 g salted fish bone, washed, soaked and drained

oil for frying

A (pounded or blended)

10 dried chillies

5 fresh red chillies

10 shallots, remove skin

6 pips garlic, remove skin

3 stalks lemon grass

1 small ginger

1 small piece galangal/lengkuas

B (mixed )

2 tbsp  fish curry powder

1 tbsp coriander powder

1/2 tsp turmeric powder

1000 ml water

C

200 g long bean, cut into 4 cm length

2 aubergine/brinjal/eggplant, cut into chunk

1 pineapple, cut into bite-size pieces

SEASONINGS

 2 tbsp light soya sauce

1/2 tbsp sugar

100 ml thick coconut milk

METHOD:

1. Heat up 5 tbsp of oil and fry salted fish bone until fragrant. Dish up and drain.

2. In the remaining oil saute A until fragrant. Add in B and continue to fry until aromatic.

   

3. Add in 1000 ml of water and bring to a boil.

4. Add in C(all the vegetables) and salted fish bones, simmer until the vegetables are soft.

5. Add in seasonings and coconut milk.

6. Taste. Dish up and serve with hot rice.

    Try this. I guarantee it wont disappoint you!