Recipe
Red Snapper Fish Head - 900g
Red Snapper Fish Head - 900g
Salt - 1 tsp
Curry Paste
Chili Powder - 1 tbsp
Turmeric Powder - 1 tsp
Coriander Powder - 1 tbsp
Cumin Powder - ½ tsp
Fennel Powder - ½ tsp
Fish Curry Powder - 3 tbsp
Water - 80ml
Spice Paste
Garlic - 3 cloves
Shallots - 5 pcs
Ginger - sliced 30g
Lemongrass - chopped 1 stalk
Other Ingredients
Indian Mixed Spices - 2 tsp
Curry Leaves - 3 sprigs
Red Onion - sliced - 1 pc
Green Chili - chopped 1 pc
Ladies' Fingers - 5 pcs
Brinjal - 1 pc (soak in salted water)
Tomato - medium size 1 pc
Fried Tofu Puff - 5 pcs
Tamarind Juice - 2 Tbsp Tamarind paste with 500ml water
Water - 300ml
Coconut Milk - 200ml
Salt - 1 tsp
Sugar - 1 tbsp
Cooking oil - 100ml
Instructions
1) Fish head wash and drain then season fish with salt.
2) Combine all curry paste ingredients. Slowly add in water and mix well.
3) Blend garlic, shallots, ginger and lemongrass. Set aside.
4) Pan fry fish head until light brown. Remove and set aside.
5) Add cooking oil into wok, stir fry Indian mixed spices over medium low heat.
6) Add curry leaves and blended spice paste. Turn to medium heat.
7) Add in curry paste, stir fry until fragrant.
8) Mix in Tamarind juice, water and coconut milk. Cover and bring to a boil.
9) Season with salt and sugar. Place in fish head, tomatoes, ladies’ fingers, brinjal and fried tofu puff. Cover and cook for 5 min.
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