Gulai Cockles, Prawns, Salted Fish with Long beans, Brinjals and Pineapples

gulai

Ingredients
4 pieces salted fish (bone/meat)
100 g medium prawns (shelled)
1 kg cockles (blanched in boiling water for 3 minutes and shelled)
1 small pineapple – sliced
100 g long beans – cut into 3 inch long
4-5 brinjals – cut into 3 inch long and halves
2 sprigs curry leaves
1 turmeric leaf – shredded coarsely
3 kaffir leaves
1 tomato – quartered
300 ml coconut milk
400 ml water
Salt, sugar to taste
2 pieces assam keping (optional)

Blended Ingredients
6 shallots
4 cloves garlics
5 red chillies
5 chilli padi
2 tbsp chilli paste
50 g  fresh fish curry paste (can get from Indian stall at the market)
3 candlenuts
2 stalks lemongrass
2 inch galangal
2 inch turmeric
1 tbsp oil
100 ml water

Method
1) Soak salted fish in hot water for 10 minutes, drained and set aside.
2) Heat 3 tbsp oil in a wok and saute blended ingredients and curry leaves till aromatic and oil separate. Add brinjal, long beans, pineapple and salted fish and assam keping.  Stir and mix evenly.
3) Add water, coconut milk and bring to a boil. Simmer over low medium heat for 15 minutes, stirring occasionally till brinjal is soft. Add prawns, tomatoes, kaffir leave and turmeric leaf.  Season with salt and sugar, taste accordingly and continue to simmer for 8 minutes.
4) Lastly add the cockles and stir to mix and combine evenly. Serve hot with white rice.

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