咸鱼干咖喱Salted Fish And Vegetable Dry Curry

材料：
咸鱼骨250克（洗净切块）、青红辣椒各1条（切块）、番茄50克（滚刀切）、苦瓜100克（切片）、长豆75克（切4公分长）、茄子1条（切5公分长条）、食油3-4汤匙、虾米10克（浸软剁碎）、阿三糕混合150毫升清水取汁

研磨材料：
红辣椒6条、辣椒干4条（去籽）、鱼咖哩粉2汤匙、小葱头6粒、蒜头2瓣、石古仔2粒、峇拉煎1小块、蓝姜3片、香茅2根（拍烂）

调味料：
椰糖1汤匙、盐1/2茶匙

做法：
1.把咸鱼炸香后置放一旁。
2.起锅热油，把研磨材料和虾米爆香。
3.加入青红辣椒，苦瓜、长豆及茄子炒匀。
4.倒入阿三汁，慢火焖15分钟至汁稠，调味即成。

【小贴士】
这道咖喱配糙米饭特别好滋味。

Ingredients:
250g salted fish bones(chopped and cleaned), 1 green chili, 1 red chili(cut into wedges), 50g tomato(cut into wedges), 100g bitter gourd(cut into 1/2 rings), 75g long beans(cut into 4cm lengths), 1 brinjal(halved and cut into 5cm length pieces), 3-4tbsp oil, 10g dried prawns(soaked and blended finely), 30g tamarind pulp mixed with 150ml water

Ground spices:
6 red chilies and 4 dried chilies(seeds removed), 2tbsp fish curry powder, 6 shallots, 2 cloves garlic, 2 buah keras, 1.5 square piece belacan, 3 slices galangal, 2 stalks lemon grass(smashed)

Seasoning:
1tbsp gula melaka, 1/2tsp salt

Method:
1.Deep-fry salted fish and put aside.
2.Heat oil in a wok, fry ground spices and dried prawns until fragrant. Add in salted fish bones and fry for 2-3 minutes.
3.Add in red and green chilies, bitterground, long beans and brinjal. Stir fry well.
4.Pour in tamarind juice and simmer for 15 minutes until gravy is thick. Add seasoning to taste.