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The ingredients needed to cook Nyonya Fish Head Curry:
- Provide Snapper Fish Head (be sure to remove the gills)
- Get Blended Paste (processed in a blender);
- Get Shallots
- Get Ginger
- You need Garlic
- Take Red Chillies
- Prepare Dried Chillies
- Take Turmeric Root
- Prepare Spices (mix well in a bowl);
- You need Coriander Powder
- Provide Cumin Powder
- Prepare Shrimp Paste (Belacan)
- Provide Vegetables;
- Get Okra (cut into pieces)
- Take Eggplant (cut into pieces)
- Prepare Other Ingredients;
- Use Coconut Milk
- Prepare Cooking Oil
- Prepare Lemongrass (bruised)
- You need Tamarind Slices
- Use Curry Leaves
- You need Ginger Flower (sliced middle)
- Take Salt to taste
- Use Palm Sugar
Steps to make Nyonya Fish Head Curry:
- In a pot, heat the oil until hot on high heat and fry the spices until fragrant (10 seconds). Then add the blended paste and mix well. Fry until the oil separates.
- Next add in 1 or 2 cups of coconut milk (depends on the size of the pot and fish), ginger flower, lemongrass, palm sugar, curry leaves, tamarind slices and mix well. Then add in the fish head and vegetables and cover with a lid.
- Let it cook for 5 to 10 minutes until vegetables are tender. Turn the fish head on the other side if needed. If there is not enough liquid, an additional 1/2 cup of coconut milk or just water will do.
- Cook until the sauce has thicken to a desired consistency. Season to taste.
- NOTE; if you can't find Shrimp Paste, just use 1 Tbsp Dried Shrimp and pound it to a paste.Traditionally you want Red Snapper fish head, but that's too big for 1 person. Rather, Snapper or Sea Bass head fits better. If you are cooking Red Snapper, double the recipe.
- Commentary - HOW TO EAT FISH HEAD CURRY; If you've had fish head, then you'll know that the head doesn't really have a lot of meat; poor man's food after all. The focus is not really on the meat though, what is great is the curry itself, as it contains all the flavors and nutrients from the fish head.
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