After the dismal attempt previously, where the fish falling apart/flaky, I tried again during the frist week of ramadhan, (or was it before.. dont remember lah).
Made 1-2
Ingredients:
1 fish head (about 1 kg)
4 pieces tender lady’s fingers
2 tomatoes, quartered
2 sprigs curry leaves
1 green chillies, slit half way lengthwise
1 big onions, pounded
1 cloves garlic, pounded
3 cm ginger, pounded
1 tbsp mixed curry seeds (halba campur)
4 tbsp curry powder for fish (I used BABA)
A glass of water
200ml coconut milk
2 tbsp tamarind
2 tbsp cooking oil

(1) Wash fish head and drain. Season with salt and steam till cooked.

(2) Heat oil in wok and fry the curry leaves & curry seeds for 1 min.
(3) Add pounded ingredients till aromatic, and tad brownish(a bit).

(4) Add the curry paste and coconut milk. Stir-fry till the oil comes through.
(5) Add tomatoes, lady’s fingers and chillies.
(6) Add the tamarind juice, 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

(Optional) in a seperate fryer, fry fennel seed and curry leaves till aromatic. Pour into the cooked concuctions.

Voila!

Serve with udang masak kunyit and salad.. YUMMY!
Made 1-2
Ingredients:
1 fish head (about 1 kg)
4 pieces tender lady’s fingers
2 tomatoes, quartered
2 sprigs curry leaves
1 green chillies, slit half way lengthwise
1 big onions, pounded
1 cloves garlic, pounded
3 cm ginger, pounded
1 tbsp mixed curry seeds (halba campur)
4 tbsp curry powder for fish (I used BABA)
A glass of water
200ml coconut milk
2 tbsp tamarind
2 tbsp cooking oil

(1) Wash fish head and drain. Season with salt and steam till cooked.

(2) Heat oil in wok and fry the curry leaves & curry seeds for 1 min.
(3) Add pounded ingredients till aromatic, and tad brownish(a bit).

(4) Add the curry paste and coconut milk. Stir-fry till the oil comes through.
(5) Add tomatoes, lady’s fingers and chillies.
(6) Add the tamarind juice, 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

(Optional) in a seperate fryer, fry fennel seed and curry leaves till aromatic. Pour into the cooked concuctions.

Voila!

Serve with udang masak kunyit and salad.. YUMMY!











