Recipe Ingredient
- 700g fish head (garoupa or red snapper), chopped into serving pieces
- 2 tbsp tamarind pulp
- 600ml water
- 2 pieces tamarind peel
- 2 tbsp evaporated milk
- 3-4 tbsp oil
- A little salt
- 4 lady's fingers, cut in half
- 1 onion, cut into wedges
- 3 cherry tomatoes, halved
- Spice paste A (ground):
- 15 dried chillies, soaked in hot water to soften
- 3 red chillies, seeded
- 15 shallots
- 3 cloves garlic
- 2 slices galangal
- 2cm turmeric, sliced
- 15g belacan
- (B):
- 1 stalk lemon grass, smashed
- 1 stalk ginger flower, halved
- 1 stalk curry leaves
- Seasoning (C):
- Adequate salt and sugar to taste
Instructions
- Marinate fish head pieces with salt and set a=side.
- Mix tamarind pulp with water then strain to extract the juice.
- Heat oil in a wok and fry ingredients (B) until fragrant. Add spice paste (A) and continue to fry until oil rises.
- Pour in tamarind juice and add lady´s fingers and onion. Bring to a boil.
- Add fish head pieces, dried tamarind peel and tomatoes. Boil until cooked.
- Stir in evaporated milk and adjust with seasoning to taste. Dish out and serve hot with rice.
