Recipe Ingredient
- 1/2 a fish head (preferably red snapper, approx 600-700g)
- 1 brinjal, cut into finger-sized slices
- 4-5 lady's fingers
- Halved and seeded:
- 1 red chilli
- 1 green chilli
- 1 tomato, quartered
- Some fresh basil leaves
- 4 tbsp oil
- 1 onion, sliced into half rings
- 1 grated coconut
- 600ml water
- Spices (ground):
- 7-8 shallots
- 5 cloves garlic
- 1½ cm piece galangal
- 2 stalks serai
- 50g bird's eye chillies
- 5 fresh red chillies
- 1 cm fresh turmeric root
- 1/2 tsp belacan stock granules
- 1/2 tsp grated kaffir lime skin
- 1/2 tbsp ground black pepper
- 2½ tbsp fish curry powder
- Seasoning:
- 1 tbsp nampla (fish sauce)
- 1 tsp salt or to taste
- 1 tsp sugar or to taste
Instructions
- Chop fish head into chunky pieces and clean well. Sprinkle a little salt over and set aside.
- Add 600ml water to coconut and squeeze for coconut milk.
- Heat oil in a wok and fry ground ingredients for 1/2 a minute. Add a little coconut milk and stir-fry till oil rises.
- Add lady´s fingers, red and green chillies and brinjal and continue to cook over a medium-low heat. Add remaining coconut milk and allow to simmer for 3-5 minutes.
- Add fish head and tomato. Cover and cook until fish is cooked. Add seasoning to taste then dish out and serve with some basil leaves.
