Fish Head Curry

It is our family tradition to watch televised national day parade while enjoying a home feast of Singaporean dishes. The centre-piece of our feast is Fish Head Curry!


Ingredients:
- 1 fish head
- 2 large brinjals, cut into chunks
- 6 lady fingers, cut into chunks
- deep fried beancurd skin
- 3 tomatoes, quartered  
- 2 stalks of lemon grass 
- 12 shallots 
- 1 bulb of garlic
- 4 large chili
- 1 thumb-size ginger
- 2 tablespoon of tumeric powder
- 2 tablespoon of fish curry powder
- 3 sprigs of curry leaves
- 1 packet of coconut milk
- 2 tablespoons of assam paste
- 1 thumb-size galangal
- vegetables oil, salt and sugar

Procedures:
1) Blend lemon grass, shallots, garlic, chilli, ginger, galangal with a little water.
2) To the blend, add tumeric powder, assam paste and curry powder.
3) In a frying pan, add some vegetable oil and fry the blended mixture until fragrant. Add curry leaves and 3 cups of water. Add vegetables and fry until soft.
4) Add salt, sugar and coconut milk.
5) Steam fish head for 10 minutes.
6) Add the fish to the curry to boil for 5 minutes. Serve.



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