Ingredients
- 300 gm salted fish bones, chopped into bite-sized and soak for 10 minutes
- 1 no pineapple clean and cut to pieces of half a inch thick
- 220 ml thick coconut milk (from 1 grated coconut)
- 200 ml water
Blend ingredients
- 8 shallots
- 2 cloves garlic
- 3 tbsp fish curry powder
- Salt and sugar to taste
- 1 tbsp seasoning
- 3 tbsp cooking oil
Method
1. Heat oil in a clay indian pot
2. Stir fry the blend ingredient until fragrant
3. Add fish bones, pineapple and water. Cook to boil then
simmer for 10 minutes.
4. Add coconut milk. Bring to boil and seasoning to taste.
5. Dish out and serve hot.
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