Curry Fish Head

Curry Fish Head

Ingredient
150g. of Crab Stick | 1 kg. of snapper head | 1 piece of cinnamon 4 cm | 5 sheath of roselle 3 tbsp. of tamarind paste | 1tsp. of salt | 2 twigs of curry leaves | 3 sliced of tomatoes | 200ml. of coconut milk | 250 ml. of coconut milk | 100ml. of water | 5 tbsp. of vegetable oil | 3 tbsps. of fried shallots

Ingredient curry paste
10 chilies soaked in water | 8 cloves of garlic | 1/4 cup of coriander seeds | 4 tsp. of cumin powder | 2 tsp. of mustard seeds | 2 tsp. of fennel seeds | 8 sliced shallots | 8 galangal cut into wedges | 4 tsp. of turmeric powder | 2 tsp. of cayenne pepper | 2 tsp. of fenugreek

Direction
1. Roast mustard, fenugreek and fennel seeds, then pound thoroughly.
2. Pound and mix remaining ingredients of curry with no.1
3. Rinse the fish thoroughly. Chop into large pieces and let it drain.
4. Heat the pan with curry paste (no.2) then add coconut milk, water till boiled. Put fish head, cinnamon leaves, season with salt, pepper and tamarind juice
5. Add tomatoes, rosella, Crab Stick and coconut milk and simmer till thicken.
6. Serve in a bowl and sprinkle with fried shallots on top

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