Ok, without further ado, here's the recipe...
|Serve with basmathi steamed rice, papadam & acar timun+tomato.|
KARI KEPALA IKAN (Fish Head Curry)
1 Fish Head Mackarel/Red Snapper (Halved)
3 T Fish Head Curry Powder (I use Baba's)
2 T Chili Paste (I make my own)
4 Shallots (Pound)
2 Garlic (Pound)
2 cm Ginger (Sliced)
1 Onion (Sliced)
3 Garlic (Sliced)
2 Stalks of Curry Leaves
1 t Mixed Fenugreek
5-6 Lady Fingers
2 Green Chillies
Saute sliced onion, garlic & ginger until fragrant. Add mixed fenugreek and stir for a while. Add chilli paste, pounded shallots, garlic and curry paste. Continue to saute until the spices is cooked (when the smell of spices has reduced). Add curry leaves and add tamarind juices (depend on how sour you want your curry to be). Leave for 2-3 minutes, add water (if you think your curry it too dry), salt & sugar to taste. Wait till the curry boils, add fish head, lady fingers, green chillies and tomatoes.
Continue to cooked until the fish is fully cooked and the flesh looks almost falling apart. (I like it that way....)
Ready to serve with steam rice. Enjoy...
|If you have left-over, fret-not - serve it again for breakfast with toast bread or simply plain lempeng.|