Findings: I never expected putting together this dish was easy. The only time-consuming was getting all the spices and veggies ready.
It is a pity I did not get to eat much as I was down with a bad toothache. After the whole fish head was devoured in two meals, this shows how big the fish head was! Unfortunately, the remaining vegetable got to be thrown out as it was not kept in the fridge.
Now I know cooking fish head curry at home is so much worthwhile than eating out whereby it is not meaty and pathetically small.
Definitely will cook this again when I see good size fish head.
What you need:
1 fish head
A)50g ginger, cut to pieces1 pc onion, chopped3 pcs shallots, sliced9 cloves garlic, sliced
B)10 tbsp fish curry powder 5 tbsp chilli powder 1 tsp turmeric powder
C)1½ star anise Dash of Cinnamon 5 pcs clove 5 pcs Cardamom ½ tsp Cumin Seeds
½ Bowl Cooking Oil 1½ pcs Tomato *5 tbsp Water
2 branches Curry Leaves *6 tbsp water
*1 liter Water
Eggplant Lady Finger
1 tsp Salt 3 pcs Tamarind Skin
200ml coconut milk
Garnish : Red Chilli
Method:
Grind the ingredient A.
In a wok, add oil and on low heat, fry Ingredient A until fragrant.
Add in ingredient B and C and fry until fragrant.
Add in the tomato and roughly cut it into the paste.
Add in the 5 tbsp water to mix well.
Add in another 6 tbsp water and curry leaves. Mix well.
Add in 1 liter water and the vegetable and let it boil until soft.
Add in fish head, tamarind and salt. Cook for 15 mins or until fish head is almost cook.
Stir in the coconut milk and chilli and stir until coconut milk is fully incorporated.
Turn off heat and serve with jasmine rice.
Enjoy!
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