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RECIPES ! RECIPES! RECIPES! RECIPES! RECIPES!

CURRY FISH HEAD

Ingredients

• ½ grouper fish head
• 6 lady’s fingers
• 2 egg plants
• 150 gms cabbage
• 2 tomatoes
• 12 fried beancurd puffs (tofu pok)
• 250 mls coconut milk or low fat milk

Curry paste
2 stalks bunga Kantan
150 gms red chilies
100 gms shallots
50 gms belacan
2 tsp curry powder
120 gms mixed curry paste
2 stalks curry leaves
3 stalks lemon grass, flattened (serai)
3-5 pieces of assam keeping

Seasoning
1 ½ tsp salt
1 tsp sugar

Method

1. Blend bunga kantan, chilies, shallots and belacan until it becomes a paste. Remove and combine with the curry powder and paste
    
2. Heat up oil to fragrant curry leaves and lemon grass. Stir the curry paste mixture. Stir until aromatic. Add in the coconut milk / low fat milk, fish head and rest of the ingredients. Bring to boil and simmer over low heat until fish is cooked. Lastly add in seasoning and stir well.
    
3. Serve with rice or breads.