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Sunday, July 31, 2011

Fish Head Curry

             Wao Fish Head Curry is one dish that alot of ppl love.  This is something very easy to prepare and, as many ppl would say, curries somehow taste better the next day :)

              Ingredients

              1.5 kg                 Fish Head
                 7                      young Ladies Fingers
                 2                      Tomatoes
                 5 stalks             Long Beans
                 2                       round Brinjals
                 2 sprigs             Curry Leaves
               10                       Tau Foo Pok

                 1 Tabsp             Cumin Powder
                 3 Tabsp             Chilli Powder
                 5 Tabsp             Fish Curry Powder
                1/2 Tabsp           Coriander Powder/Ketumbar
                1/2 teasp             Kunyit Powder
                 6 Tabsp              Water

                   1 teasp             Halba/Fenugreek seeds
                   1 teasp             Biji Sawi/Mustard Seeds

                   3 pips               Garlic
                   3                       small Onions/Shallot
                                            A few slices young Ginger
                   2                       Serai/Lemon Grass, smash
                   5                       Green Chillies, slit

              250 ml                   Santan
                  4 Tabsp             Oil

                                            Handful Tamarind mix in 1 cup water

                   Method
  1. Make a paste with the Fish Curry Powder, Chilli Powder, Coriander Powder, Cumin Powder and Tumeric Powder with 6 Tabsp Water.
  2. Heat oil in a pot add the Fenugreek and mustard seeds.  When the mustard seeds splutter, add in the sliced shallots, garlic, ginger and curry leave [crush the curry leaves just before throwing in as it then releases more aroma] and fry till onions are golden brown.
  3. Add in the paste stir fry for 2 - 3 minutes then add the brinjals and tomatoes & stir fry short while.
  4. Add in the Tamarind juice, salt to taste & water [water should be slightly higher than the level of the brinjals.  Cover pot & cook till brinjals half cooked.
  5. Add in the long beans, tau foo pok & cook till vegetables are done.
  6. Lastly add in the fish head, Ladies Fingers, green chillies & the Santan.  Cover the pot & cook for 5 minutes as fish cooks very fast.
  7. Check for taste.
                     Till my next post, xoxo, Ophelia

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