• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 1 fish head, halved (approx 1kg)
  • 5-6 tbsp oil
  • Spices (A), ground and combined:
  • 1 tbsp ground cumin
  • 2 1/2 tbsp chilli paste
  • 1/2 tsp ground turmeric
  • 3 tbsp ground coriander
  • 4 candlenuts
  • (B):
  • 1 heaped tablespoon grated coconut, add 1/2 cup water and squeeze out for thin coconut milk
  • (C):
  • 1/2 tsp cumin
  • 1/2 tsp mustard seeds
  • 1 tsp fenugreek
  • 4-5cm piece ginger, thinly sliced
  • 8-9 cloves garlic, thinly sliced
  • 1 onion, thinly sliced
  • 10 shallots, thinly sliced
  • 1 stalk curry leaves
  • (D), mixed and strained:
  • 150g tamarind
  • 1.5 litres water
  • 300g ladies fingers
  • 3 tomatoes, quartered
  • Seasoning:
  • 2 tsp salt
  • 1 tsp sugar
  • 1 tsp ikan bilis stock granules

Instructions

  1. Heat oil in an earthen pot, fry ingredients (c) until aromatic.
  2. Combine ingredients (a) and two to three tabelspoons thin coconut milk into a paste. Add the paste and continue to saute till oil rises to the top.
  3. Stir in tamarind juice and remaining thin coconut milk. Bring to a simmering boil.
  4. Add fish head and ladies fingers and bring to a boil until fish and vegetables are cooked. Add seasoning, then dish out and serve immediately with plain white rice.
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