Finally had a chance to try out a favourite dish of mine, fish head curry. Found a simple recipe from the internet. Easier still as all the required ingredients are found at home. Counter checked with J' mom to ensure that the ingredients were what she would normally use.
Ooh ooh, note-to-self, to try including lemon grass the next time I cook this per J's mom's suggestion - just to get a tangy, different variation.
So go ahead, give this a try PS! It's really easy :) (P/s :Actually most of the dishes I pick are easy la).
Original recipe can be found here, just a slight modification to my liking.
INGREDIENTS :
1 medium to large sized head of fish - Grouper [Garoupa], Red Snapper, Salmon, etc., cleaned
3-4 tbsp Malaysian fish curry powder
1-1½ tbsp, or to taste chili powder
2 tbsp ghee [clarified butter] or vegetable oil - I used normal cooking oil
5-6 garlic, minced
1 tsp fenugreek seeds [optional]
5-6 curry leaves [optional]
2 med fresh tomatoes, cut into wedges
1½-2 cups of your favorite vegetable for fish curry - brinjals [Japanese eggplant] cut into 1½ inch pieces or small whole okra [ladies fingers]
2 fresh red or green chili peppers, whole [optional]
1 tbsp tamarind pulp
4 cups water
½ cup coconut milk - I used normal low fat milk instead. Will try it with coconut milk. Will produce a more fragrant curry.
1 tsp sugar
salt and pepper
2 tsp coriander seeds
1½ tsp cumin seeds
8-10 dried red Serrano chilies, reconstituted in hot water [Substitute: 2-3 tbsp or to taste, chili paste]
[Items in red to be ground or blended]
To Prepare :
Rub salt all over fish head, leave on for 15 mins, then rinse salt off
If using dried red chilies, first remove stems, most seeds and reconstitute in hot water, drain well
Using a mortar & pestle or blender grind the softened dried chilies chilies [or chili paste], coriander and cumin seeds
In a small bowl, combine fish curry powder and chili powder, add a few tbsp of water and mix into a thick paste
Heat ghee or vegetable oil in a hot wok or pot, add fenugreek, garlic and curry leaves stir-fry for about 1 min
Add curry paste and chili paste, reduce heat to low, stir-fry until quite toasted and oil starts to ooze from paste - do not burn!
Using your fingers, mix tamarind paste around in 4 cups of water, strain, discard seeds and fibers
Add tamarind water, bring to a boil
Add coconut milk, fresh tomatoes, brinjals or okra, fresh red or green chili peppers [optional], sugar and season with salt and pepper, stir well
When it comes to a slow boil, add fish head, cover and simmer gently
When fish head is just cooked, remove promptly from heat, let stand for 15 mins [for flavors to meld]
Serve with bread, roti or steamed rice
satu modification saja?
hehe, yes i've been good. aren't u proud of me??!! :p