Nyonya Curry Fish Head

Serves: 4 | Preparation Time: 30 mins

Ingredients:

• 60 ml Knife Premium Cooking Oil
• 10 nos. Shallot
• 10 gm Fresh turmeric
• 10 gm Fresh ginger
• 3 cloves Garlic, peeled
• 2 stalks Lemongrass, sliced
• 5 gm Blue ginger

Curry:

• 60 ml Knife Premium Cooking Oil
• 1 tsp Black mustard seed
• 1 tsp Fenugreek seed
• 1 stalk Curry leaves
• 5 tbsp Fish curry powder, dissolved in 3 tbsp of water to make paste
• 1 no. White onion, cut into thick slices
• 500 ml Water
• 5 tbsp Tamarind juice
• 1 stalk Ginger flower, cut into quarter
• 2 tsp Salt, to taste
• 2 tsp Sugar
• 250 ml UFC Velvet Coconut Milk Unsweetened
• 1 no. Eggplant, cut into small size
• 4 nos. Ladies’ finger, sliced
• 700 gm Fish head
• 2 nos. Fresh tomato, cut wedges

Method:

1. Blend shallot, turmeric, ginger, garlic, lemongrass and blue ginger with Knife Premium Cooking Oil into a smooth paste.

2. Heat Knife Premium Cooking Oil in big wok, fry black mustard seeds, fenugreek seeds and curry leave till fragrant. Add in the blended paste and mix well.

3. Add fish curry paste and fry till it turns light in colour, aromatic and oil starts to separate. Add onions, fry for 2 mins till soft. Add water and tamarind juice, bring to boil.

4. Add ginger flower, salt, sugar, UFC Velvet Coconut Milk Unsweetened, eggplant and ladies’ finger, let it simmer for 1 min. Add fish head and let it simmer for another 5 – 10 minutes until the fish is soft.

5. Off the heat, add tomatoes. Let the fish soaked in the curry gravy for 5 minutes before serving for flavour to develop.

6. Garnish with ginger flower and kaffir lime leaves as desired. Served with rice.

Recipe is courtesy of Allspice Institute.

Any unauthorised copying, distribution and production is strictly prohibited.