Ingredients: 1 fish head, about 1 kg
1 teaspoon salt
5 tablespoons cooking oil
30 g fish curry powder, mixed with 3 tablespoons water into a paste
90 g tamarind pulp, mixed with 250 ml water and strained
750 ml coconut milk, squeezed from 1 grated coconut with sufficient water added
10 okra or ladies fingers
3 tomatoes, halved
5 red chilies
5 green chilies
1 teaspoon sugar
1½ teaspoons salt
Ingredients to be ground:
25 dried chilies
12 shallots, peeled
2 cloves garlic, peeled
3 stalks lemon grass, sliced
2.5-cm knob galangal, peeled
2.5-cm square piece shrimp paste
25 dried chilies
12 shallots, peeled
2 cloves garlic, peeled
3 stalks lemon grass, sliced
2.5-cm knob galangal, peeled
2.5-cm square piece shrimp paste
Method:
Clean fish head thoroughly and rub with 1 teaspoon salt. Heat oil in a kuali or wok and fry ground ingredients for 3 minutes. Add curry powder paste and in slow fire, fry until fragrant and oil separates. Add okra and fry for 3 minutes, then add in tomatoes and chilies. Pour in tamarind juice and coconut milk. Bring to the boil and simmer for 5 minutes. Stir in sugar and 1½ teaspoons salt or to taste and lastly, lower in fish head. Cook for 15-20 minutes or until fish is done. Serve hot with white rice.
Clean fish head thoroughly and rub with 1 teaspoon salt. Heat oil in a kuali or wok and fry ground ingredients for 3 minutes. Add curry powder paste and in slow fire, fry until fragrant and oil separates. Add okra and fry for 3 minutes, then add in tomatoes and chilies. Pour in tamarind juice and coconut milk. Bring to the boil and simmer for 5 minutes. Stir in sugar and 1½ teaspoons salt or to taste and lastly, lower in fish head. Cook for 15-20 minutes or until fish is done. Serve hot with white rice.
Source from Internet.
by 旭日の革
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