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Fish Head Curry
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!
2 tablespoons water (A)
100g curry powder
200g grated coconut
500ml water (B)
80g dried tamarind pulp
500ml water (C)
30g garlic (finely ground)
30g fresh ginger (finely ground)
50g fish-head curry mix (rumpah tumis)
1 fish head (cleaned) (800g-1Kg)
2 tomatoes (cut into wedges)
Method :
Add 2 tablespoons water (A) to curry powder to form curry paste. Combine grated coconut with 500ml water (B) to squeeze out coconut milk. Set aside. Mix tamarind pulp with 500ml water (C) to make tamarind juice. Set all aside.
Heat 6 tablespoons oil in wok till hot. Stir-fry ground garlic and ginger till fragrant. Add curry paste and rumpah tumis. Stir in coconut milk and tamarind juice. Cook till curry gravy is slightly thickened.
Add fish head. When fish head is cooked, add lady's finger and tomatoes. Season with salt to taste when lady's finger are soft. Serve hot with steamed rice.
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