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
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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!

马来西亚的咖喱鱼头可说吃的多,今天就来试一试新加坡咖哩鱼头吧!鱼肉的鲜味参杂在咖哩香里,闻到都流口水啦!
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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
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。
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