Pumpkin And Salted Fish Curry Recipe
May seem a weird combination. But trust me, you will love the spicy, salty and tad bit of natural sweetness of the pumpkin, in the curry.
Ingredients
- 1/2 (abt 300g) pumpkin - remove skin and cut into chunks
- 120g thread fin/kurau salted fish - soak for 20mins, rinse and cut into medium size pieces
- 1 tbsp fish curry powder
- 1/2 lime - extract juice
- 1/4 cup oil
- Salt for taste
- Parsley/coriander leaves for garnishing
- To blend/ground (for a thick paste)
- 5 garlic
- 1/2 inch ginger
- 5 shallots
- 1 (abt 100g) tomato
- 2 stalks coriander leaves
- 2 tbsp cooked white rice
Directions
- Mix curry powder with blended paste.
- Heat oil and fry it until aromatic and oil floats.
- Pour 3 cups of water, stir and simmer.
- Once heated through, add pumpkin, salted fish and lime juice.
- Season with salt (if needed)
- Simmer to soften pumpkin and salted fish.
- (Note; both should cook at the same time for the same soft texture)
- Once heat and garnish with coriander leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 3 servings | |
| Calories 179 | |
| Calories from Fat 161 | 90% |
| Total Fat 18.23g | 23% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.47g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 34mg | 1% |
| Total Carbs 4.42g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.22g | 0% |
| Protein 0.54g | 1% |
