Servings: 4
INGREDIENTS:
- 800 gm Tenggiri fish head
- 1 tsp tamarind paste + water (mix together to soak fish heads)
- 2 red onions sliced thin
- 2 lemongrass (white part only) bruised
- 3 sprigs curry leaves remove stems
- 1 tablespoon Indian five-spice blend
- 7 tbsps fish curry powder + 1/2 cup water (mix together into a paste)
- 1 tablespoon tamarind paste (seedless)
- 5 ladies' fingers
- 1 medium sized purple brinjal
- 200 ml coconut milk
- 1 litre of water
- 1/2 cup cooking oil
- 2 tsp salt adjust to taste
- 2 tsp sugar adjust to taste (optional - sugar helps to blunt any bitterness in the curry spices)
- 1 tomato cut into wedges
- a handful coriander leaves
(A) BLEND:
- 5 shallots
- 7 cloves garlic
- 30 gm ginger
- a little water
DIRECTIONS:
1. Blend ingredients (A) into a smooth paste and set aside.
2. Soak fish heads in tamarind water for 10 minutes. Discard water and set fish heads aside.
3. Add the cooking oil into a wok and heat on medium low heat.
4. Add five-spice blend and stir-fry for 1 minute.
5. Next, add sliced onions, lemongrass and curry leaves. Stir-fry until onions are translucent.
6. Add all the sliced chillies and fry for 1 minute.
7. Next, add in the blended ingredients (A) and stir-fry until fragrant. About 3-5 minutes.
8. Add curry paste and cook until oil starts to separate. About 5-7 minutes.
9. Add 1/4 cup (60 ml) of water and cook mixture until oil separates. (2nd stir-fry)
10. Add another 1/4 cup (60 ml) of water and cook until oil separates. (3rd stir-fry)
11. Add tamarind paste and 600 ml of water. Mix well and bring to a gentle boil.
12. Add salt, sugar, ladies' fingers and brinjal. Cook for 1 minute.
13. Next, add in the fish heads. Cover wok with its lid and let simmer for 5 minutes.
14. Add coconut milk and 200 ml of water. Continue stirring and bring to a gentle simmer for another 2 minutes.
15. Lastly, add in tomato wedges and coriander leaves. Stir and off heat.
#fivefootfivesg #fishheadcurry
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