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

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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.