Ingredients:
1 medium size (abt 700g) fish head - split the head into two and chop into big pieces
6 garlic - cut into 2 pieces
7 shallots - sliced
1 inch ginger - sliced into thin stripes
1 lemon grass/serai - bruised
1 tsp fenugreek/halba seeds
1 tsp black mustard/biji sawi seeds
1 small ball (abt 30g) tamarind/assam - mix with some water and extract juice
2 sprigs curry leaves
1 (abt 100g) tomato - cut into 8 pieces
4 red chillies - cut into 2 pieces
10 ladies fingers/bendi - cut into 2 pieces
1/4 cup oil
salt to taste
For the Curry Paste
4 tbsp fish curry powder (or as per taste)
1 tsp black pepper powder
1 tsp kunyit/turmeric powder
1 tbsp coriander/ketumbar powder
1/2 tsp cumin/jintan manis powder
1/2 tsp fennel/jintan putih powder
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Preparation:
Into a bowl, add all the ingredients for the curry paste with some water, mix into a thick paste and keep aside.
When oil is heated, saute the ginger, garlic and shallots to soften for about 3-4 mins.
Add in the mustard and fenugreek seeds as well as the lemon grass.
Let it cook until the oil starts to float.
Put in the tomatoes, ladies fingers, red chillies and curry leaves. Stir to combine into the curry paste.
Pour in 3/4 liter of water and tamarind juice. Add salt to taste, mix and stir all together. Let is boil over low heat to soften the veges.
Once the bubbles appear, slowly place the fish head inside.
Very gently push the fish into the curry and let it simmer.Once the fish is cooked (about 5-7 mins), remove from heat.
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