Ingredients

Adjust Servings:

	Fish and Vegetable
	1 kg Or fish fillet
	2
	Spice Paste
	3 cloves Green peas
	120 grams Peeled and sliced
	4 tablespoons Eggplant
	5 grams Peeled
	2 stalks
	6 grams Vanilla extract
	10 grams Instant dry yeast
	60 grams Sliced
	1 1/2 tablespoons Or shrimp paste
	10 Water spinach
	Spices
	1 stalk
	2 stalks Sea salt
	1/2 tablespoon Boneless chicken meat
	Seasoning and Garnishing
	200 ml Oil
	1 1/2 teaspoons
	1 tablespoon Other ingredients
	1 stalk Other ingredients
	Other ingredients
	1/2 cup Beef broth
	700 - 800 ml Ginger

Nutritional information

385

Calories

17.01 g

Total Carbohydrate

13.5 g

Total Fat

16.87 g

Protein

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Malaysian Fish Head Curry

Name: Malaysian Fish Head Curry
Total time: 50 min
Yield: 4
Cuisine: Malaysian
Ingredients: : 1 kg; : 2; Green peas: 3 cloves; : 120 grams; Eggplant: 4 tablespoons; : 5 grams; : 2 stalks; Vanilla extract: 6 grams; Instant dry yeast: 10 grams; : 60 grams; : 1 1/2 tablespoons; Water spinach: 10; : 1 stalk; Sea salt: 2 stalks; Boneless chicken meat: 1/2 tablespoon; Oil: 200 ml; : 1 1/2 teaspoons; : 1 tablespoon; : 1 stalk; Beef broth: 1/2 cup; Ginger: 700 - 800 ml

Spicy coconut sauce

Features:

Cuisine:

Malaysian

Eggplant, okra (ladies' fingers) and long beans are optional vegetables that suitable for this dish.

50 minutes
Serves 4
Medium

Ingredients

Fish and Vegetable
1 kg
Or fish fillet
2
Spice Paste
3 cloves Green peas
120 grams
Peeled and sliced
4 tablespoons Eggplant
5 grams
Peeled
2 stalks
6 grams Vanilla extract
10 grams Instant dry yeast
60 grams
Sliced
1 1/2 tablespoons
Or shrimp paste
10 Water spinach
Spices
1 stalk
2 stalks Sea salt
1/2 tablespoon Boneless chicken meat
Seasoning and Garnishing
200 ml Oil
1 1/2 teaspoons
1 tablespoon
1 stalk
Other ingredients
1/2 cup Beef broth
700 - 800 ml Ginger

Directions

In Southeast Asian, fish head curry are immensely popular in Malaysia, Singapore and Indonesia. There are few different recipe to cook this dish that origins from south Indian. Various spices and ingredients are combined to create spicy and creamy delicious dish.

Steps

1 Done	Deseed the red chilies and soak in water for 10 minutes. While waiting, prepare all other the spice paste ingredients.
2 Done	Using a mortar and pestle or an electric blender, blend all the spice until fine. If you are using a mortar and pestle, first thing to do is pound the lemongrass and turmeric together until they become a paste. Then add the remaining spices. Don't forget to add in the dried chilies also into this spice paste.
3 Done	Heat up cooking oil in a wok or pan. Stir fry the spice paste until fragrant and oil starts to float. It takes about 10 minutes.
4 Done	Add in the curry leaves and continue stir fry for another minute. Dilute tamarind paste in 2 tablespoons water. Mix it well to make tamarind juice.
5 Done	Cover the wok or pan and let it simmer for 5 minutes. Add in water, tamarind juice, and laksa leaves. Continue stir for another minute to mix well.
6 Done	Add in the coconut milk and stir well. Then add the fish head, and add the tomatoes after slice them into quarters. Continue cook until the fish is tender or around 5 minutes.
7 Done	Add sugar and salt to taste. Remove from the heat. Plate out and garnish with curry leaves. Serve while hot with hot steamed white rice.