Curry Fish Head
Ingredients
The main ingredients
-
600
g
Garoupa Fish Head, chopped into pieces
-
1
tablespoon
tamarind pulp
-
3-4
tablespoons
oil
-
2.5
cups
water
-
1
bunch
polyganum leaves, laksa leaves
-
4-6
pieces
okras, cut into halves diagonally
-
to taste
salt
-
to taste, optional
sugar
Spice Paste
-
1-2
stalks
lemongrass, white part only, cut into small pieces
-
1
small
turmeric, skin peeled, sliced into pieces
-
20-25
g
dried red chili paste
-
50
g
peeled shallots
-
5
g
belacan, shrimp paste
Garnishing
-
1
bunch
Bunga Kantan, Torch Ginger Flower, sliced into small pieces
-
1
bunch
mint leaves, optional
Instructions
- Prepare the spice paste by pounding lemongrass and turmeric together until a paste forms.
- Remove seeds from dried red chilies, soak in warm water, and pound into a fine paste.
- Pound shallots and shrimp paste together.
- Mix tamarind pulp with water to extract juice, discarding the pulp and seeds.
- Heat oil in a pot, sauté turmeric and lemongrass, then add shallots and shrimp paste until aromatic.
- Stir in chili paste until oil separates and turns red.
- Add tamarind juice and water, bringing to a boil.
- Add polyganum leaves and okra; once okra is half-cooked, add fish head.
- Cover and cook until fish is done, then season with salt and sugar to taste.
- Garnish with bunga kanta and mint leaves, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
216
Total fat
14g
Total carbohydrates
10g
Total protein
18g
Sodium
81mg
Cholesterol
52mg
You might also like