Fish Head Curry

Ingredients:

• Belachan use half a small piece
• Bakalat(?) use half packet
• Asam ¾ pc
• Store-bought fish curry paste
• Dried shrimp 25g
• Garlic x 3pcs
• Onion x 12pcs
• Cang mao (spring onion?) x 3 stalks
• Fresh chili x 5 stalks
• Dried chili x 12pcs
• Curry leaf x 2 stalks
• Pandan leaf x 5 stalks
• Brinjal x 1
• Tomato x 2pcs
• Lady’s finger according to preference
• Coconut $1.50 worth.
• Flour
• Egg x 1
• Carnation evaporated milk x 1/2 can

1. Soak ingredients as shown in above pictures.

2. Cut both ends of the garlic and onion. Peel them.

3. Add water to 3/4 pc of asam n squeeze. Keep aside.

4. Add water to coconut n squeeze. Keep aside the dregs for 2^ndround. Sieve the milk and squeeze remaining dregs. Keep “1st round” coconut milk for use at the end. Squeeze dregs for “2nd round” coconut milk. Put aside.


































5. Mix garlic, onion, bakalat, belachan and dried shrimp into paste. Put aside.

6. Cut fresh and dried chilli into smaller pieces and mix into paste.

7. Cut Cang Mao, lady’s fingers in half. Cut tomatoes into smaller pieces.

8. Add store-bought fish curry paste to the chilli and dried shrimp pastes for frying later.

9. Wash the fish head halves clean (get fishmonger to cut fish head in halves). Add a spoonful of salt to each half and rub onto the surfaces.

10. Rub egg onto the fish surfaces. Next, cover the surfaces with flour.

11. Heat oil. Then slide fish head head-side down into oil. Deep fry the fish heads individually till golden.

12. Bring up the fried fish heads. Keep aside. Keep oil.

13. Cut brinjal into salt water (leave this till last to prevent brinjal from oxidizing).

14. Deep fry the brinjal pieces. Bring up.

15. Deep fry the lady’s fingers. Throw away oil.

16. Add olive oil to saucepan.

17. Stir fry previously prepared fish curry paste using medium fire. Continually stir the paste for 15 to 20min. Paste will become drier.

18. Transfer cooked fish curry paste to clean big wok.

19. Flatten the Cang Mao to bring out the flavor.

20. Add the leaves and Cang Mao to the fish curry paste. Turn to big fire and stir fry.

21. Add the “2^nd round” coconut milk.

22. Add half of the asam juice. Taste and add on as required.


















23. Add 2 teaspoonfuls of salt, 1 tablespoonful of sugar. Add a sprinkle of MSG (optional).

















24. Pour in the “1^st round” coconut milk.

25. Slide in the fried fish heads. Let the curry boil.

26. Add in the fried brinjal pieces, lady’s fingers and tomatoes.

















27. Pour in approx. ½ can of evaporated milk.

28. Let it cook for approx 15mins.

Fish Head Curry is ready to serve!