Curry Fish Head

Posted by admin on April 19, 2009 , 122 Comments

Ingredients

Pounded ingredients: 1/3 cup chili paste, 15 shallots, 2 cm shrimp paste (belacan)-optional, 2 lemon grass , 1 clove gralic

3 tbsp of oil

Tamarind juice (asam water) (1 cup)

5 stalks of curry leaves

Fish Head (Red Snapper or Sek Pan)

15 tau-fu pok cut into half

1 egg plant, cut into strips

5 lady dingers, sliced

800ml of thin coconut milk

100 ml of thick coconut milk

Seasoning

3 tbsp curry powder

1 tsp of turmeric powder

2 tsp of salt

1 tbsp of sugar

1 tbsp of soya sauce

Method

1. Heat up 3 tbsp of oil, saute the pounded ingredients.

2. Then add in the curry leaves, stir fry until aromatic.

3. Add in seasoning, taufu-pok, egg plant and stir well.

4. Pour in thin coconut milk, tamarind juice and bring to boil.

5. Add in fish head and lady fingers, lower the heat and continue to cook for 10 minutes.

6. Pour in thick coconut milk and continue to cook for another 5 minutes. Dish up and serve.

Tips

You may serve with rice. If your prefer noodles, cook in separately and drain. Pour in the curry gravy.

Filed under : Seafood | Trackback URI | Comments RSS