Grandmother’s Kiam Hu Kut Gulai (Salted Fish Bone Curry)

Directions

1. 1

   Rinse and soak fish bones in water for 30 mins — IMPORTANT to remove excess salt. When done, rinse again and pat dry.

2. 2

   Heat oil in a wok over medium heat. Fry fish bones until golden brown. Drain on paper towels and discard oil.

3. 3

   Heat veg oil in a wok over medium heat. Sáut lemongrass until fragrant, then add rempah and curry leaves. Fry until rempah darkens and the oil starts to split ~10-12 mins.

4. 4

   Stir in curry powder paste and cook 1 min. Add fish bones, tossing to coat.

5. 5

   Stir in water and a little tamarind juice (start with 4 Tbsp, you can add more to taste later). Let the curry come to a simmer.

6. 6

   Next, add tomatoes, long beans, carrots, eggplant, and cabbage, stirring well between each addition. It may seem like not enough liquid — do not add water yet as the veggies will release moisture as they cook. Cover and simmer until veg is tender ~10 mins.

7. 7

   Season with sugar, salt and pepper.

8. 8

   Stir in prawns and taupok. When prawns are cooked, add coconut milk (use less if you prefer your curry less rich). Simmer 1-2 mins.

9. 9

   Finally, add soy sauce and more tamarind juice if needed. Serve with rice.