Thai Curry Fish Head

•Half portion fish head ( garoupa or red snapper), approximately 700g, cleaned
•1 brinjal, cut into wedges
•3 bird’s eye chillies
•2 stalks curry leaves
•2 stalks lemongrass, lightly smashed
•4 kaffir lime leaves
•150ml coconut milk
•100ml fresh chicken stock or water
•20g tamarind paste mixed with 100ml water and strained for juice
•5-6 tbsp oil

Ground spice ingredients (A)
•4 shallots
•2 cloves garlic
•1cm ginger
•2 tbsp chilli paste
•¼ tsp turmeric powder
•2 tbsp curry powder

•¼-½ tsp sugar or to taste
•1 tbsp fish sauce
•2 tbsp lime juice or to taste
•¼ tsp chicken stock granules
•¼ tsp anchovy stock granules

Scald the fish head in a pot of boiling salted water for 3-4 minutes.
Dish out and put aside. Heat oil in a wok and fry lemongrass and curry leaves for a minute.
Add ground spice ingredients (A) and fry until fragrant and oil rises.

Pour in fresh chicken stock or water.
When it starts to boil add brinjal, bird’s eye chillies and tamarind juice then reduce the heat and simmer for 2-3 minutes.

Add coconut milk and kaffir lime leaves.
Put in the fish head and add seasoning to taste. Simmer for 1-2 minutes. Dish out and serve.


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