Sour Fish Head Curry Recipe |
Ingredients: |
4-cm knob fresh turmeric, skinned 2 stalks lemon grass, use only the bottom white tender part (cut into small pieces) 2-cm knob galangal, skinned and cut into thin pieces 25 dried chilies, soaked in water 5 fresh red chilies, seeded 200 g shallots, peeled 2 cloves garlic, peeled ½ tablespoon shrimp paste (belachan) 5 candlenuts (buah keras) 125 ml water 3 tablespoons cooking oil 1.5 liters water 20 g tamarind pieces (assam keping) 1 teaspoons salt or to taste ½ tablespoon castor sugar 3 stalks lemon grass, bruised 300 g okra or aubergines or a mix of both, cut 4 tomatoes, halved 10 g daun kesum (polygonum minus) 1 fish head, about 1 kg, remove scales and cut into pieces or halved 1 ginger flower (bunga kantan) remove stalk and use only the flower |
Method: Place fresh turmeric, 2 stalks lemon grass, galangal, dried chilies, fresh red chilies, shallots, garlic, shrimp paste and candlenuts into a blender with 125 ml water and process until smooth. Heat oil and fry the blended ingredients until fragrant and oil separates. Add in the water, tamarind pieces, salt, sugar and bruised lemon grass. Boil for about 10 minutes. Add in the vegetables, ginger flower (cut into half) and daun kesum. Boil until half cooked. Add in the fish head and boil until the fish is cooked. |
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