Fish Head Curry by Amy Beh

Ingredients


1 Fish head (Garoupa, Red Snapper etc, clean and cut into halves  and seasoned with salt)
1 Litre water
3 tbsp oil
1/2 tsp mustard seeds(biji sawi)
1 onion, sliced thinly
1 stalk curry leaves, use leaves only
1-2 stalk lemon grass(serai), bruise slightly
2 half ripe tomatoes, cut into quarters
200g lady's fingers
1 red chilli, with seeds removed and cut into halves
1 green chilli, with seeds removed and cut into halves
1/2  a fistful of tamarind(mixed with 1 1/2 cups of water, squeeze for juice)
1/2 grated coconut(squeeze with 1 cup of water for santan/coconut milk)


Method  :


Step A :


With a little of water, mix
2 tbsp fish curry powder
1/ tbsp chilli paste
1/2 tsp belacan granules




Seasoning:


1 tsp salt or to taste
1 tsp chicken stock granules
1/2 tsp sugar




Garnishing:


1 stalk spring onion
2 stalks coriander leaves, cut into 3 cm to 4 cm lengths




Steps In Cooking  :


1)  Bring water to boil.  Put in the fish head.  Half cook them.  Dish them out and drain.
Reserve the stock to be used later.


2)  Heat oil in wok.  Saute mustard seeds until they pop.  Add ingredients from
step A.  Fry until fragrant and until the oil rises up.


3)  Add onions, curry leaves and lemon grass.  Continue to stir fry.


4)  Pour in the tamarind juice and some of the stock. Bring it to boil.  Stir in the santan, tomatoes, lady's fingers,and red and green chillies .  Simmer until gravy comes to a low boil.


5)  Add in the fish head and seasoning.  Bring to a quick rolling boil over a medium high heat.


6)  Dish out and serve with garnishing.