QUICK AND EASY RECIPE MAKE FROM SCRATCH! A hearty, one-pot fish meal, richly flavoured with a tangy curry spice paste, tamarind juice, coconut milk and fresh vegetables. This is a healthier version to make as you can avoid the ready-made pastes which usually come loaded with preservatives and flavourings.
It is a soupy dish made with braising a fish head in coconut milk soup base flavoured with aromatic curry spice paste, seasonings and tamarind juice. Fresh vegetables like lady finger, eggplant and tomatoes are added and stewed with fish head. This dish is all about bold and distinctive flavours. Salty, spicy, sourish and savoury.
INGREDIENTS
fish head (cut into half)
3sprigs curry leaves
2stalk lemon grass
1footlong eggplant (cut into 5cm section, quartered)
10ladies fingers, (cut into 5cm section)
3tomatoes (cut into wedges)
CURRY SPICE PASTE
10shallots (peeled and cut)
½large onion (peeled and cut)
1 ½inch ginger (peeled and cut)
1inch turmeric (peeled and cut)
6 cloves garlic
4tbspfish curry powder
35tbspchilli paste
2tspsalt
1tbspsugar
FOR THE CURRY SAUCE
500mlthick coconut milk, mixed with 750ml of water for thin coconut milk
200mlthick coconut milk
3tbspheaped tamarind paste mixed with 125ml water, strained
1
Make the Curry Spice Paste
Blend yellow onion, shallots, garlic, ginger, turmeric, chilli paste and fish curry powder.
2
Fry paste & add liquids
Heat up a wok with 6 tbsps. of oil over medium heat. Stir continuously around to avoid burning the paste. If the paste gets a little dry, add 1 or 2 tbsps. of oil. It will take roughly 8-10 minutes. Once you see bubble forming around the edges, add the bruised lemon grass and curry leaves. Fry till fragrant and add thin coconut milk and tamarind juice. Increase the heat to medium high heat to allow the mixture to gently simmer. Do not let the mixture boil vigorously.
3
Add vegetables and fish head
Add eggplant slices, lady fingers, tomato wedges and halves fish head into the curry. Continue to simmer for about 15minutes till the fish head is cooked through. For a more rich and creamy tasting curry, thick coconut milk is added. Add sugar and salt to taste based on your preferences. Garnish with coriander and served in a claypot.
Ingredients
INGREDIENTS
fish head (cut into half)
3sprigs curry leaves
2stalk lemon grass
1footlong eggplant (cut into 5cm section, quartered)
10ladies fingers, (cut into 5cm section)
3tomatoes (cut into wedges)
CURRY SPICE PASTE
10shallots (peeled and cut)
½large onion (peeled and cut)
1 ½inch ginger (peeled and cut)
1inch turmeric (peeled and cut)
6 cloves garlic
4tbspfish curry powder
35tbspchilli paste
2tspsalt
1tbspsugar
FOR THE CURRY SAUCE
500mlthick coconut milk, mixed with 750ml of water for thin coconut milk
200mlthick coconut milk
3tbspheaped tamarind paste mixed with 125ml water, strained
Directions
1
Make the Curry Spice Paste
Blend yellow onion, shallots, garlic, ginger, turmeric, chilli paste and fish curry powder.
2
Fry paste & add liquids
Heat up a wok with 6 tbsps. of oil over medium heat. Stir continuously around to avoid burning the paste. If the paste gets a little dry, add 1 or 2 tbsps. of oil. It will take roughly 8-10 minutes. Once you see bubble forming around the edges, add the bruised lemon grass and curry leaves. Fry till fragrant and add thin coconut milk and tamarind juice. Increase the heat to medium high heat to allow the mixture to gently simmer. Do not let the mixture boil vigorously.
3
Add vegetables and fish head
Add eggplant slices, lady fingers, tomato wedges and halves fish head into the curry. Continue to simmer for about 15minutes till the fish head is cooked through. For a more rich and creamy tasting curry, thick coconut milk is added. Add sugar and salt to taste based on your preferences. Garnish with coriander and served in a claypot.
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