RECIPE:
Ingredients:
1 (about 1/2 kg) - fish head
2 tbsp - tamarind juice
1 tsp - salt
100g - brinjals
100g - lady fingers
4 - green chillies
1 - onion
1 - tomato
1 cup - pineapple (cut into pieces)
1 stalk - lemon grass
8 cloves - shallots
3 cloves - garlic
1/2 inch - ginger
1/2 - grated coconut
4 tbsp - cooking oil
3 tbsp - curry powder
1 tsp - sugar
Method:
1. First, wash the fish head and cut into half. Season with tamarind juice and salt.
2. Cut the brinjals, lady fingers, green chillies, onions and tomato into pieces. Smash lemon grass. Pound shallots, garlic and ginger together.
3. First extract 1 cup of thick coconut milk from the grated coconut. Then add water to extract another 2 cups of diluted coconut milk.
4. Heat up oil and fry the pounded ingredients, together with the lemon grass and curry powder, until fragrant.
5. Add in the diluted coconut milk and bring to boil. Then add in the fish head, lady's fingers, brinjals, pineapple, tomato, onion, chillies and sugar. Bring to boil again.
6. Lastly, add in the thick coconut milk and cook briefly and turn off heat.
Labels: Let's Eat
Finally a food post and not Huang Xiao Ming. hahha, looks gd as always.