Green Curry Fish Head
Ingredients
1kg fish head (red snapper), chopped
1 tsp salt
½ cup pea brinjals
3 kaffir lime leaves
6-8 basil leaves
300ml thick coconut milk
[Green curry paste]
1 stalk lemongrass
2 slices galangal
2 stalks coriander roots
4 cloves garlic
5 shallots
6 green chillies, seeded
5 bird´s eye chillies
1 tsp kaffir lime zest
½ tsp belacan stock granules
¼ tsp ground black pepper
½ tsp cumin powder
½ tsp coriander powder
[Seasoning]
3-4 tbsp fish sauce
Sugar to taste
Method
Process green curry paste ingredients in a food processor, adding a little water, until the paste is fine.
Season fish head pieces with salt and deep-fry until golden brown. Remove and drain from oil.
In a deep saucepan or wok, bring coconut milk to a gradual boil. Add the green curry paste. Stir-fry for 3-4 minutes or until it is slightly oily and fragrant.
Add brinjals, kaffir lime leaves and fish head and simmer for 3-4 minutes. Adjust with seasoning to taste and add basil leaves.
Tags: Amy Beh, Coriander Powder, Dinner, Kaffir lime leaves, Lemongrass, Lunch, Pea brinjals, thick coconut milk
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