Ikan masin & nenas masak lemak (salt fish & pineapple in coconut gravy)

Ingredients

• 500g salt fish - soak to remove excess salt. Drain off water and keep aside.
• 1 small pineapple - remove skin and eyes and cut into chunks
• Salt for taste (use sparingly)
• 1 cup thick coconut milk
• To be grounded/pounded
• 4-5 green birds’ eye chilies (can replace with green chilies)
• 1 medium size red onion
• 1/2 inch roasted belacan/shrimp paste
• 1 lemongrass
• ** add some water and ground to a smooth fine paste

Preparation

• Add salt fish, pineapple, grounded ingredients and 2 cups of water into a pot.
  
  Simmer till salt fish and pineapple are half cooked.
  
  Pour in coconut milk and add salt if needed.
  
  Continue to simmer until gravy is heated through.
  
  Remove from heat.

Questions

Photos of members who cooked this recipe