Fish Head Curry Recipe

Fish Head Curry Recipe

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

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.