Ingredients:
1 fish head (about 1 kg)
2 round purple brinjals, quartered
4 pieces tender lady’s fingers
3 tomatoes, quartered
2 sprigs curry leaves
4 green chillies, slit half way lengthwise
5 red chillies, slit half way lengthwise
2 big onions, sliced thinly
2 cloves garlic, sliced thinly
1/2 thumb-size ginger, shredded
1 tbsp mixed curry seeds for fish curry
4 tbsp curry powder for fish + 10 tbsp water
300ml coconut milk
50g tamarind mixed with 300ml water
6 tbsp cooking oil
Seasoning:
1-2 tsp salt
2-3 tsp sugar
1 tsp vetsin
Method:
1. Wash fish head and drain. Season with salt and vetsin and steam till cooked.
2. Heat oil in wok and fry the curry seeds and shredded ginger till light brown.
3. Add garlic slices and stir-fry for 1/2 minute. Add the sliced onions and fry till soft and transparent.
4. Add the curry paste and 300ml coconut milk. Stir-fry till the oil comes through.
5. Add tomatoes, lady’s fingers, brinjals, curry leaves and chillies.
6. Add the tamarind juice, vetsin, salt and sugar and continue to cook over a low heat. If gravy is too thick, add a little more water and let simmer for 5 minutes.
7. Add the steamed fish head, cover wok and let simmer till cooked.
Citygal decided to try some challenging recipe that are on par with those one can try at seafood restaurant. The ingredient list was extensive, giving me a hard time to gather everything. However, the steps are quite easy and simple. I play cheat by using instand curry powder for curry fish head and substitute the coconut milk with full cream milk.
I use Garoupa Fish head which is surprisingly full of succulent meat, it also contain staring eyes and fish lips which some said these are the best part! The verdict was good (surprisingly), my cousin said that the curry sauce was flavourful and aromatic. I picked a very fresh fish head judging from the moist, luctrous surface, firmly attached scale and crystal bright eyes. Suddenly I feel so proud of myself! Giggles.
Wow.. another good cook on the roll!
wahhh!! kali yu tau worrr, geng lorr.. 😛
Err what’s vetsin?
jason: hahah thanks..
rad: geng le? never underestimate me
tummythoz: a better name for MSG hehe
haha, never did.. 🙂
citygal never stops to impress and keeps on amazes me 😀
Hi, just came across ur blog and I have to say I am amazed with the new dining places that you guys tried around town.
How far would you go for some good food eh? Wonder if you guys tried the curry fish head in Sri Rampai, Asam fish and Mongolian ribs in Danau Kota, and Fondue at Hartamas. Also somewhere closer here, there is actually a chicken rice shop in Dengkil which opens very early in the morning, usualy between 3-5 am, depending on his mood, and usually finishes by 11 am. Ofcourse its best to go early morning as the chicken would just came out steaming fresh, esp the pak cham kai, as they prepared it themselves. Also, the mother prepares other dishes like sambal, pig head skin, pig lungs, etc. The odd hour atmosphere provies a rather unique experience. Do email me for more details.
Btw, I dont know how popular is the shop in SK, (next to Fatty Chicken Rice) among others, but I think the char siew and siew yuk there is heavenly. Others love their roasted duck. Also theres a barbequed fish shop, somewhere behind this row of stores. Worth a try.
well done, girl! Wouldn’t mind having a taste… 🙂
Clap clap clap!! Bravo bravo!
Errmm….MSG also now known as Bonito Flakes??? Haha!
Wow…looks like the real thing! Sure you didn’t cheat by showing us a photo of curry fishhead you’ve ordered at restaurant? 😛
Luvs curry! but i can’t seem to get much meat from fish head 😛
Oh, almost forget… and I also must say that I’m very amazed with the kind of food that you guys can cook. You guys roxx…
are you sure this is your first attempt? looks so good!
wat did k boy din say ?
contradixion: another cyberjaya folks? yeah i tried chicken rice shop in dengkil, sk and fondue hartamas(this sucks)..the rest i need u to bring me there ok anot????
lyrical: u would never dare if u see how i cooked it..the kitchen was a mess
precious pea: hehe i duno about that..
tankiasu: if only my master piece could look as nice as a restaurant one
xiao long bao: got meat la..quite a lot
sc: thank you hehe
team bsg: he never get to try too bad..