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Malaysian Curry : Nonya Fish Head Curry


Ingredients A

  • 1 fish head of 500g
  • 1 teaspoon salt
  • 2 tablespoons tamarind juice
  • 250g grated coconut
  • 1 stalk lemon grass, sectioned and mashed
  • 3 tablespoons curry powder
  • 100g lady's finger, sectioned
  • 1 tomato, cut into wedges
  • 1 onion, cut into pieces
  • 4 green chilies, sliced
  • Sugar to taste

Ingredients B (Paste)

  • 8 shallots
  • 3 cloves garlic
  • 1 small piece ginger


Method for Cooking Nonya Fish Head Curry :

  1. Rinse fish head cut into halves. Rub salt all over it and rinse well. marinate with tamarind juice briefly.
  2. Squeeze grated coconut for 250ml of thick coconut milk, add 300ml of water to the squeezed grated coconut to extract thin coconut milk.
  3. To make Paste: Place all Ingredients B into a food processor and blend them until a fine paste is formed.
  4. Heat wok with some oil, add ground paste, lemon grass and curry powder. Stir-fry until fragrant. Pour in thin coconut milk and bring to a boil. Add fish head, lady's finger, tomato, onion, chilies and sugar. Bring to a boil again using medium heat.
  5. Lastly, pour in thick coconut milk and cook briefly.

Tips: Thick coconut is added lastly to avoid oil separating from the milk. You should choose the fish head with bright eyes.

Malaysian Curry

 
 
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Last Updated: 24/07/2011