Penang Mamak Fish Head Curry

Ingredients:

1 big fish head (preferably ikan kurau or threadfin), approximately 1kg-1.5kg
2 tsp salt(A) Spices:
3/4 tsp mustard seeds (biji sawi)
3cm cinnamon stick
1¼ tsp halba campur
4 cardamoms, split and use the seeds only
2 stalks curry leaves(B) Ground ingredients:
15 shallots
4 cloves garlic
2 stalks lemon grass
1 tsp belacan stock granules
1½ tbsp chilli paste
3 tbsp fish curry powder
2cm ginger
1/2 tsp ground black pepper
1/4 tsp ground white pepper
2½ tbsp tamarind (asam jawa), mixed with 1/2 cup water and squeezed for juice
4-5 tbsp oil
1 cup thick coconut milk
2 cups thin coconut milk
2 onions, quartered
2 tomatoes, quartered
2 eggplants, quartered
6-7 lady’s fingersSeasoning:
1/2 tsp salt or to taste
1 tsp chicken stock granules

Method:

Season fish head with salt and set aside; just before cooking rinse off the salt.

Heat oil in an earthen pot and fry mustard seeds until they start to pop. Add the rest of ingredients (A) and fry until fragrant.

Add ground ingredients (B) and stir-fry well until aromatic; add a little tamarind juice to prevent the ingredients from sticking to the pot.

Stir in the rest of the tamarind juice followed by thin coconut milk. When it begins to boil, add the eggplants and bring to a simmer for four to five minutes.

Put in the fish head, onions, tomatoes and lady’s fingers.

When the fish head is almost cooked, pour in the thick coconut milk and add seasoning to taste.

Bring to a boil and immediately turn off heat.

Dish out and serve with hot rice.

Source : The Star Online - Kuali