• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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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

  1. Marinate fish head pieces with salt and set a=side.
  2. Mix tamarind pulp with water then strain to extract the juice.
  3. Heat oil in a wok and fry ingredients (B) until fragrant. Add spice paste (A) and continue to fry until oil rises.
  4. Pour in tamarind juice and add lady┬┤s fingers and onion. Bring to a boil.
  5. Add fish head pieces, dried tamarind peel and tomatoes. Boil until cooked.
  6. Stir in evaporated milk and adjust with seasoning to taste. Dish out and serve hot with rice.

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