Dec 31, 2008

Curry Fish Head

My yummy Monday dinner... Curry Fish head, one of the popular dish in Singapore.

Aunt's Recipe:

1 no Fishhead (split into half and season with 1/4tsp vetsin & 1tsp light sauce for 1/2 hr)
200g Lady fingers
200g Egg plant (cut into desirable size)
150g Onion (cut strips)
10nos Shallots (sliced)
200g Chilli base
30g Nonya curry powder (add water to form paste)
1no Lemon grass
3seeds Cardamon
1/2tsp Nutmeg
220ml Coconut milk
450ml Stock
500ml Water
100g Assam/Tamarind paste (mix well w/100ml water & strain to discard seeds and to get 4tbsp assam water.

1tsp Salt
1tsp Vetsin
1/2tsp Sugar

1. Use 2 tbsp oil fry onion, shallot & lemon grass till aromatic.
2. Add chill base, fry for awhile follow by curry paste, cardamon, nutmeg powder, stock & water. Stir well till boiling and add half portion of coconut milk, vegetables, assam extract and seasoning.
3. Bring to boil, simmer till vegs are cooked.
4. Dish out the vegs, leave the gravy in the pot.
5. Place fishhead into pot & balance coconut milk, simmer till cooked.
6. Add back vegs to mix well and heat through. Ready to serve.


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