Fish Head Curry - Southeast Asian Recipes
Fish head curry is immensely popular in Malaysia and Singapore. With South Indian origins, it uses a combination of various spices and ingredients to create its well accepted delectable taste.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nyonyacooking.com.
Cooking tools:
- Stove
- Pot
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Mixing bowl
- Ladle
- Colander
- Plate
- Serving bowl
Ingredients
- 1 fish
- 3 tsp tamarind paste
- 800 ml water
- 8 garlic clove(s)
- 3 shallot(s)
- 10 chilli peppers (dried)
- 50 g curry powder
- 2 tbsp water
- 1 cm ginger
- 1 1/2 tbsp rice
- 4 tbsp oil
- 1/2 tbsp mustard seeds
- 1 tsp fenugreek seeds
- 1 curry leaves stalk(s)
- 1 yellow onion(s)
- 1 aubergine (Indian)
- 6 ladies' fingers
- 2 tomato(es)
- 1/2 tbsp sugar
- 1 tbsp salt
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