How to make Curry Fish Head (Hong Recipes) 《咖喱鱼头》| Mr. Hong Kitchen

Ingredients (Diana)
1. Fish head ~1.2kg
2. Eggplant x1 rotate cut
3. Okra x7 cut thick slices
4. Cabbage cut big pieces
5. Tomato x4 cut into 4
6. Fried bean curd (optional)
7. Red chilli x1 remove seeds and cut slices
8. Curry leaves x8 stalks
9. Asam soak in water and get the juice
10. Lemongrass x1 stalk smash
11. Fish curry powder 3-4tbsp (add some water to mix well into paste)
12. Chilli padi x2
13. Evaporated milk half bottle
Blend the following
1. Shallots x8
2. Galangal cut thin slices
3. Garlic x6
4. Little water/oil
Method
1. Heat wok and add oil
2. Add in the blended ingredients and stir continuously till fragrant
3. Add in lemongrass, curry leaves and mix well
4. Add in curry paste and continue to stir
5. Add in tomatoes and chilli padi and mix well
6. Add in water (amount depend on own preference) and turn to high heat to let it boil
7. Add 4tsp salt, 5tsp sugar, asam juice and taste testing
8. Pour into the claypot
9. Add a little oil on a plate
10. Place the fish head on it
11. Boil a pot of water and steam the fish shead for 15min (add lemongrass and ginger slices if the fish is not too fresh)
12. Heat wok and add more oil
13. Add in eggplant and fry. Set aside
14. Add in okra and fry. Set aside
15. Boil a pot of water and blanch the cabbage with little salt. Set aside
16. Place the claypot back to stove and let the gravy boil
17. Add in cabbage and simmer
18. Add the steam fish gravy into the curry (provided its very fresh fish)
19. Add in the fish head
20. Add in eggplant and okra
21. Add in evaporated milk and let it boil
22. Add the red chilli and cover it
23. Ready to serve
Recipe from Mr Hong kitchen

材料: （wpy）
鱼头 1kg （+/-）（清洗干净，水滚，大火蒸15分钟，备用）
咖喱叶 5-6支
香茅 2支 （拍扁）
红辣椒 1条 （去籽切丝）装饰
小米辣 适量 （不喜欢辣，可不放）
腐竹 适量 （我另外加）
茄子 1条 （切滚刀，拉油，备用）
秋葵 8-10条 （斜切段，拉油，备用）
番茄 2粒 （切半再切半）
包菜 适量 （煮滚水，加少许盐，焯水片刻，捞起，沥干水，备用）
香料： 加少许水搅烂备用。
小葱头 7-8粒
南姜 1小块 （切薄片）
蒜头 6粒
咖喱糊: 鱼咖喱粉 3-4汤匙，加少许水伴成糊，备用
调味料：
asam水 少许，糖，盐 各适量，淡奶/椰奶 适量（后放）
1. 起锅烧油，倒入香料，中小火炒至香，加入香茅和咖喱叶，
适量的补点油，爆香，加入咖喱糊，再炒至香，加入番茄和小米辣，
炒均匀加入适量水，大火煮至滚，试味，加入调味料，煮滚，
倒入砂锅里，加入包菜，煮至滚，加入蒸鱼的汤汁，适味，再适量的调味，
加入鱼头，茄子，秋葵和淡奶，煮至滚，撒上辣椒丝，即可。

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