Recipe Ingredient
- 1 fish head (garoupa, red snapper or threadfin), halved
- 1 tsp salt
- A little cornflour or tapioca flour
- ¼ tsp mustard seeds
- ½ tsp fenugreek
- ¼ tsp fennel
- ¼ tsp cumin
- 2 stalks lemongrass, smashed
- 2 stalks curry leaves
- 1 brinjal, cut into thick slices
- 3 long beans, cut into 4cm lengths
- 1 onion, quartered
- 1 tomato, quartered
- 2 tbsp tamarind paste mixed with 350ml water and strained for juice
- 4 tbsp thick coconut milk
- 6 tbsp oil
- Ground spice ingredients (A)
- 12 shallots
- 4 cloves garlic
- 3 slices ginger
- 3 slices galangal
- 5 red chillis, seeded
- 4 dried chillies, soaked
- 3 tbsp fish curry powder
- ½ tsp belacan stock granules
- ¼ tsp ground black pepper
- Seasoning
- Salt and sugar to taste
Instructions
- Chop fish head into sizeable pieces and season with salt. Coat with cornflour or tapioca flour and deep-fry in hot oil until golden brown. Drain from oil.
- Heat oil in a claypot and fry mustard seeds, fenugreek, fennel and cumin seeds until they start to pop. Add lemongrass, curry leaves and ground spice ingredients. Fry over medium low heat until aromatic and oil rises.
- Add tamarind juice, brinjal, onion and long beans and bring to a simmering boil.
- Put in fish head, tomato and thick coconut milk. Allow to come to a boil. Adjust with salt and sugar to taste. Close the pot for 5-6 minutes. Serve immediately.
