Malaysia's curry fish head is very common but this time let's try Singaporean curry fish head. The fresh fish meat mixed together with curry definitely will makes you mouth watering!
Ingredients D 材料D: 3 cups water / 清水3杯 1 cup thick coconut milk / 浓椰浆1杯 1 1/2 tsp salt盐 1 1/2茶匙
Method
1. Wash fish head and pat dry, set aside. 将鱼头清洗干净,抹干待用。
2. Heat up 5 tbsp of oil in a wok, add in Ingredients B and stir-fry until fragrant. Add in Ingredients C and stir-fry until thickens. 在锅中烧热5汤匙油,加入材料B炒香,然后加入材料C,拌炒至浓稠。
3. Stir in Ingredients D and bring to a boil. Add in fish head and remaining Ingredients A, simmer for 15 minutes or until fish head is cooked. Serve hot. 拌入材料D煮沸,加入鱼头和其余材料A,慢火煮15分钟至鱼头变熟即成,趁热享用。