Salted Fish & Vegetable Curry by KNORR

Preparation: 40 mins
Cook: 25 mins
Serves: 4

Curry paste:
4 tbsps fish curry powder
1 tbsp chilli powder
80 ml water

1 KNORR Ikan Bilis Cube
50 ml KNORR Coconut Milk
6 shallots, sliced
5 cloves garlic, sliced
1 cm ginger, shredded
1/2 tsp mustard seeds
1 sprig curry leaves
1 1/2 tsps tamarind paste mixed with 600 ml water
200 gm salted fish bones, soaked in water
1 eggplant, cut into chunks
1 tomato, cut into chunks
5 long beans, sliced
4 pcs fried tofu cubes

Method:
1. Heat 5 tbsps oil. Fry shallots, garlic and ginger. Add mustard seeds and curry leaves. Mix well. Add curry paste, cook for 4 mins
2. Add tamarind water, ikan bilis cube and bring to a boil. Add fish bones. Cook for 10 mins. Add eggplant, simmer 4 mins.Add remaining vegetables and coconut milk. Cook until tender