Gulai Ikan Masin Talang

Rinse the salted fish in water for 5-6 minutes to reduce the saltiness.

Finely chop 1 large red onion, 2 inches of galangal, and 4 cloves of garlic. Finely slice half a shallot bulb.

Blend the chopped ingredients with enough water to make a paste.

Heat a pot and add in the blended mixture. Cook until it boils briefly before adding 2 tablespoons of fish curry powder and mixing well.

Add in the remaining water for the curry base, then bring to a boil. Add a small can of coconut milk and stir until combined.

Add sliced pineapple for acidity and taste, then add the salted fish pieces. Season with tamarind paste, salt, and seasoning. Simmer for 2-3 minutes.

Slice taro and long beans, then add them to the curry. Cook for another 2-3 minutes until tender.

For the fried base, finely slice red onion, dried chili, pandan leaves, kari leaves, garlic, and a 4-clove spice blend.

Fry these ingredients in oil until they turn golden brown.

Add the fried base to the curry. The sauce will automatically thicken from the frying process.

Serve hot and enjoy.