Thai Curry Fish Head

Ingredients

Half portion fish head (garoupa or red snapper), approximately 700g, cleaned
1 brinjal, cut into wedges
3 bird´s eye chillies
2 stalks curry leaves
2 stalks lemongrass, lightly smashed
4 kaffir lime leaves
150ml coconut milk
100ml fresh chicken stock or water
20g tamarind paste mixed with 100ml water and strained for juice
5-6 tbsp oil

Ground spice ingredients (A)
4 shallots
2 cloves garlic
1cm ginger
2 tbsp chilli paste
¼ tsp turmeric powder
2 tbsp curry powder

Seasoning
¼-½ tsp sugar or to taste
1 tbsp fish sauce
2 tbsp lime juice or to taste
¼ tsp chicken stock granules
¼ tsp anchovy stock granules

Method

Scald the fish head in a pot of boiling salted water for 3-4 minutes. Dish out and put aside. Heat oil in a wok and fry lemongrass and curry leaves for a minute. Add ground spice ingredients (A) and fry until fragrant and oil rises.

Pour in fresh chicken stock or water. When it starts to boil add brinjal, bird´s eye chillies and tamarind juice then reduce the heat and simmer for 2-3 minutes.

Add coconut milk and kaffir lime leaves. Put in the fish head and add seasoning to taste. Simmer for 1-2 minutes. Dish out and serve.


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