Malaysian Salted Fish Bone Curry 🍲 馬來西亞鹹魚骨咖喱 [My Lovely Recipes] 

Salted Fish Bone Curry is a Malaysian well-known dish that is super tasty to eat with rice. The difference between it and curry chicken is that the soup is more light and fragrant and has a seafood flavour, and the ingredients are mainly vegetables. Salted Fish Bone Curry is more common in Northern Malaysia. It is usually sold at economy rice stalls, some with pineapple and shrimp. But my mother's recipe is simpler. Today I will share with you our home-style Salted Fish Bone Curry recipe.
It is also worth mentioning that the longer this curry is left, the saltier and more flavorful it will become, so don't put too much seasoning at the beginning.
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🌱 INGREDIENTS A
- 200g Salted Fish Bone
- Some Tofu Puffs
- Some Long Bean
- Some Cabbage
- 1 Eggplant
- 5pcs Kaffir Lime Leaves
- 1sprig Curry Leaves
- 100g Coconut Milk
- 20g Palm Sugar
- 2L Water
- 2tbsp Cooking Oil
INGREDIENTS B (Rempah)
- 10 Dried Chilies
- 2 stalks Lemongrass
- 25g Fish Curry Powder
- 40g Shallot
- 10g Garlic
- 15g Galangal
- 15g Turmeric
- 10g Belacan
- 80g Cooking Oil
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鹹魚骨咖哩是一道超下飯的馬來西亞家常菜。它和咖喱雞不一樣的地方在於湯頭比較清香而帶有海鮮味，而食材都以蔬菜爲主。鹹魚骨咖喱在北馬比較常見，經濟飯攤一般都會有售賣，有些還加鳳梨和蝦呢。不過我媽煮的就比較簡單，今天就和大家分享我家的鹹魚骨咖喱煮法。
另外值得一提的是這道咖喱放置得越久就會越鹹和越入味，所以調味方面一開始不要下太重手哦。
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🔪 準備時間 ：30分鐘
🍲 烹飪時間 ：30小時
🍽️ 份量：10人份
🌱食材
- 200克 鹹魚骨
- 適量 豆腐卜
- 適量 長豆
- 適量包菜
- 1條 茄子
- 5葉 泰國柑葉
- 1枝 咖哩葉
- 100克 椰漿
- 20克 椰糖
- 2公升 清水
- 2湯匙 食用油
食材 B (醬料)
- 10根 辣椒乾
- 2根 香茅
- 25克 魚類咖哩粉
- 40克 小紅蔥
- 10克 蒜頭
- 15克 南姜
- 15克 黃姜
- 10克 馬來盞
- 80克 食用油
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