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Ingredients
|
40ml Canola Oil |
40g Ginger |
| 600ml Fresh Coconut Milk | 40g Garlic |
| 600ml Fish Stock | 40g Fresh Coriander |
| 1 Medium-sized Snapper Fish Head | 60g Large Red Chillies |
| 2 Medium Eggplants | 100g Large Red Onions |
| 4 Tomatoes | 2 Tablespoons Shrimp Paste |
| 6 Lady’s Fingers | To Taste Sugar |
| 5 Stalks Lemongrass | To Taste Salt |
| 10g Turmeric | To Taste Pepper |
| 15g Curry Powder |
Methods
1. Quarter tomatoes, cut the lady’s fingers into threes, the eggplants into thick slices and the large red chillies into large chunks. Chop 1 stalk of the lemongrass, then crush the other 4 stalks.
2. Blend the turmeric, large red onions, red chilli chunks, garlic, ginger, and the chopped lemongrass, into a paste, using a blender.
3. In a heated pan, add canola oil and the medium-sized fish head. Season both sides with salt and pepper and sear until both sides turn brown. Then, set the seared fish head aside.
4. In the same pan, fry the blended paste till fragrant and dry. Add in the curry powder and shrimp paste, and fry until well mixed.
5. Transfer the seared fish head and cooked paste into a medium sized pot. Add in coconut milk and fish stock.
6. Let it boil, and add in the lady’s fingers, tomatoes, eggplants, crushed lemongrass and fresh coriander. Stir well and simmer for about 20 minutes.
7. Season with sugar, salt and pepper, to taste.
8. Enjoy the Fish Head Curry hot, with rice.
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