Sunday, August 8, 2010

[Malaysian Cuisine] Curry Fish Head

It is always nice to have the mint leaves when serve the curry fish head. With the instant seafood curry paste, it is easy to prepare the curry in an hour time.

Ingredients:
1 Instant Seafood Curry Paste
1 Grouper Head (The Weight is About 1kg )
200g Lady's Finger, Cut Into Pieced
2 Tomato, Cut Into Pieced
2 Onion, Peeled & Sliced
40g Tamarind Paste
120ml Water
120ml Coconut Milk
400ml Boiled Water

Seasonings:
1/2 Teaspoon Salt
1/2 Teaspoon Sugar
20g Mint Leaves
1 Teaspoon Chopped Torch Ginger Bud

Method:
Rinse the grouper head and drain, keep aside.Add the tamarind paste in the water and mix well, removed seed and keep aside.Heat up the frying pan, add the curry paste and onion.
Stir-fry the onion till semi-tranparent.Pour in boiled water and bring to a boil.Add the fish head and lady's finger.
Add the tomato and simmer for 15 minutes.Pour in tamarind water and simmer for 5 minutes.Add the seasoning to taste. Dish up and garnish with torch ginger bud and mint leaves. Serve hot with rice.

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