Singaporean Curry Fish Head Recipe 新加坡咖喱鱼头食谱

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Singaporean Curry Fish Head Recipe 新加坡咖喱鱼头食谱
From Seashore Submit
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!

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Ingredient and Portion
Ingredients A 材料A:
1 1/2kg red snapper/ grouper fish head / 红绸鱼 / 石斑鱼头 1 1/2公斤
1 red chilli (cut into half) / 红辣椒(切半) 1条
80g tomato (cut into wedges) / 番茄(切角) 80克
120g lady’s finger (cut into halves) / 羊角豆(切半) 120克
120g brinjal (sliced, optional) / 茄子(切片,可取舍) 120克

Ingredients B 材料B:
a handful curry leaf / 咖喱叶1把
1-inch piece cinnamon / 肉桂 1寸
1/2 tbsp ground cumin / 小茴香粉 1/2汤匙
1 tsp mustard seed / 芥菜籽1茶匙
1 tsp fenugreek seed / 葫芦巴籽 1茶匙

Ingredients C 材料C:
100g Bombay onion (skinned and shredded) / 紫洋葱(去衣、切丝) 100克
3 cloves garlic / 蒜头 3瓣
20g ginger (skinned and chopped) / 姜(去皮、剁碎) 20克
1 1/2 tbsp coriander powder / 芫荽粉 1 1/2汤匙
1/2 tsp turmeric powder / 黄姜粉1/2茶匙
3 tbsp chilli powder / 辣椒粉3汤匙

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
1. Wash fish head and pat dry, set aside.

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.

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.
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