Salt Fish Curry

Ingredients:

150g salted Ikan Kurau meat, cut into 2cm thick, soak for a few minutes and wash
230g salted Ikan Kurau bones, cut into 2
10-12 small potatoes, wash skin thoroughly; do not peel
3 purple eggplant, cut each in half lengthwise then cut each half into 3 pieces
4 drumsticks, peel and cut into 6cm lengths
8 long beans, cut into 5cm lengths
8 tbsp oil
8 medium sized tomatoes, cut in half

Combine in a large bowl:
10 tbsp fish curry powder
2 tbsp grated coconut, grind into a fine paste
2 green chillies, break into 3 pieces
1 red chilli, break into 3 pieces
1 sprig curry leaves
½ onion, slice thickly
2 tbsp tamarind, mix with 3 cups water and strain to get tamarind juice
2 cloves garlic, slice thickly
salt to taste
1 whole tomato, crush

For frying:
½ onion, slice finely
1 tbsp fish curry spices
1 small sprig curry leaves


Method:

• Heat oil, add ingredients for frying. When fragrant, add potatoes and fry for 5 minutes. Add ingredients which have been combined, eggplant, long beans and drumsticks. Cover, bring to the boil and continue boiling till potatoes are nearly cooked. Add salt fish and bones, reduce heat and cook for another 10 minutes. Add tomato halves, leave for a minute then remove from heat.
• Serve with deep fried chilli tairu, available from any Indian spice shop.

Note: If mangoes are available, add 2 green mangoes, cut into small pieces, together with the other vegetables. Reduce amount of tamarind id mango is used. No salt is needed for this curry as the salt fish will give it sufficient taste.