Preparing Vegetable Curry with Salted Fish and Pineapple safely
It is crucial to prepare meals safely to assist stop harmful micro organism from spreading and growing. You possibly can take some steps to help defend your self and your loved ones from the unfold of dangerous bacteria.
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Wash your fingers
Your fingers can easily unfold micro organism across the kitchen and onto food. It's necessary to all the time wash your fingers totally with soap and heat water:
before beginning to put together food
after touching uncooked meals corresponding to meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets
Don't forget to dry your arms totally as nicely, because wet palms spread bacteria more simply.
Preserve worktops clear
Before you begin getting ready meals, it’s necessary worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by raw meat, poultry, eggs or greens you'll need to scrub them thoroughly.
You must change dish cloths and tea towels repeatedly to avoid any bacteria rising on the material.
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We hope you got insight from reading it, now let’s go back to vegetable curry with salted fish and pineapple recipe. You can cook vegetable curry with salted fish and pineapple using 23 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Vegetable Curry with Salted Fish and Pineapple:
- Get Curry Paste
- Provide 2 red onions / 12 shallots
- Prepare 5 cloves garlic
- Use 1 inch ginger
- Prepare 1 stalk lemon grass
- Take 2 teaspoons salt
- Provide 4 tablespoons fish curry powder
- Prepare 1/2 cup water
- Use Other Items
- Use Brinjal
- Provide Long beans
- Use Carrots
- Use Cabbage
- Get Pineapple
- Provide 2 cups coconut milk
- Take 1 teaspoon belacan/prawn paste
- You need 2 teaspoons assam/tamarind
- Provide 1 cup water
- Take 2 stalks lemongrass
- Prepare 8 curry leaves
- Provide 2-3 pieces salted fish
- Provide 1 tablespoon sugar
- Use 2 teaspoons salt
Steps to make Vegetable Curry with Salted Fish and Pineapple:
- Chop up vegetables and pineapple.
- Soak belacan and assam in warm water. Blend onions/shallots, garlic, ginger, lemongrass and 1/2 cup water into a paste.
- Mix paste with curry powder and salt.
- Fry salted fish, curry leaves, and lemongrass in oil. Stir in curry paste. Stir in 1 cup coconut milk.
- Stir in vegetables and pineapple. Cover and cook.
- Stir in rest of coconut milk, water, assam, belacan, sugar and salt. Once vegetables are soft and oil gets separated, serve over steamed rice.
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