Pineapple Salted Fish Curry & Pineapple Recipe

I’m the ultimate foodie - always on the hunt for new flavors and never one to shy away from a culinary adventure (SZECHUAN LONG BEANS). From five-star restaurants to roadside stalls, you’ll find me indulging in just about anything. There's no "mudguard" mentality here; I'll eat wherever and whatever catches my fancy. But there’s a downside to this passion: the people in my life are fussy eaters with endless restrictions. “I don’t like this, “I can’t eat that,” and “Street food? No way!” - you get the idea.

Eating out with them is like replaying the same old song at the same eateries, ordering the same dishes. It’s become so monotonous that I’ve resorted to dining solo. Even my husband, bless him, has a laundry list of limitations - except when it comes to Indian food. Put a plate of curries in front of him, and he’s all smiles. It took me years to expand his culinary horizons (TOM YAM FISH), and while he’s gotten better, he’s still pretty reluctant to try new things. The funniest part? These folks won’t even try something before deciding they don’t like it. Funny, right?

But hey, miracles do happen! When I mentioned I’d be making Eurasian Pineapple Salted Fish Curry, my husband didn’t just agree - he loved it! This dish is a flavor explosion - a beautiful blend of salty, sweet, and sour that hits all the right notes (VEGETARIAN DEVIL/DEBEL CURRY). I’ll also share another version: Ms. Nava’s Indian Pineapple Salted Fish Curry. Now, let’s be real - pineapple in curry isn’t traditional in Indian cuisine, but who cares? Let’s break the rules and let Ms. Nava show us how it’s done.

I’m all about convenience, so I usually grab canned pineapples. Call it laziness or efficiency, but if you’re like me and have leftover canned pineapple, I’ve got some recipes to help you use them up. From Fried Pineapple Rolls to Eurasian Pineapple Anchovy Fried Rice and a no-cook Pineapple Salad, you’re in for a treat. But first, let’s dive into the main event: Eurasian Pineapple Salted Fish Curry.

Eurasian Pineapple Salted Fish Curry
Ingredients
1 can pineapple slices (drained)
½ kg salted fish (soaked for 10 minutes and rinsed)
Chili powder to taste
3 green chilies (halved)
2 tomatoes (sliced)
4 shallots (chopped)
1½ tsp coriander powder
1 tsp cumin powder
1½ tsp ginger paste
1½ tsp garlic paste
Spices (cinnamon, star anise, and cloves)
¼ cup oil
Salt to taste

Method
Heat oil in a pan over medium heat.
Sauté onions until translucent.
Add ginger-garlic paste and stir for a few seconds.
Add spices, green chilies, tomatoes, chili powder, coriander powder, and cumin powder.
Stir everything for 2-3 minutes.
Add water as needed, and let it simmer for a few minutes.
Add salted fish and stir. Adjust the consistency with more water if needed.
Add pineapple and salt to taste.
Let the curry simmer for another 3-4 minutes.
Taste and adjust seasoning as necessary.

Ms. Nava’s Indian Pineapple Salted Fish Curry
There’s no secret formula here - just make your favorite curry, toss in some pineapple and salted fish, and you’re good to go. Easy peasy!

Simplest Eurasian Fried Pineapple Rolls
Ingredients (as needed)
Store-bought pastry sheets
Chopped pineapple
Palm sugar (powdered)
Cinnamon powder
1 egg (beaten) or corn flour mixed with water
Oil for frying

Method
Lay out a pastry sheet.
Mix pineapple with sugar and cinnamon.
Place some of the mixture on the sheet and roll tightly.
Seal the edges with egg or corn flour.
Heat oil and fry until golden brown.

Easiest Eurasian Pineapple Anchovy Fried Rice
Ingredients (as needed)
Cooked white rice
Anchovies (soaked and rinsed)
Sliced/chopped pineapple
Sliced shallots
Oil
Salt
For serving: sliced cucumber, sliced chilies, and fried egg

Method
Heat oil and fry anchovies until crispy.
Add pineapple, shallots, rice, and salt.
Stir everything together and serve with cucumber, chilies, and egg.

Eurasian No-Cook Pineapple Salad
Ingredients
Pineapple
Tomato
Red onion
Chilies
Salt
Lime juice (to taste)

Method
Mix all the ingredients together.