Recipe Ingredient
- 1 fish head, halved (approx 1kg)
- 5-6 tbsp oil
- Spices (A), ground and combined:
- 1 tbsp ground cumin
- 2 1/2 tbsp chilli paste
- 1/2 tsp ground turmeric
- 3 tbsp ground coriander
- 4 candlenuts
- (B):
- 1 heaped tablespoon grated coconut, add 1/2 cup water and squeeze out for thin coconut milk
- (C):
- 1/2 tsp cumin
- 1/2 tsp mustard seeds
- 1 tsp fenugreek
- 4-5cm piece ginger, thinly sliced
- 8-9 cloves garlic, thinly sliced
- 1 onion, thinly sliced
- 10 shallots, thinly sliced
- 1 stalk curry leaves
- (D), mixed and strained:
- 150g tamarind
- 1.5 litres water
- 300g ladies fingers
- 3 tomatoes, quartered
- Seasoning:
- 2 tsp salt
- 1 tsp sugar
- 1 tsp ikan bilis stock granules
Instructions
- Heat oil in an earthen pot, fry ingredients (c) until aromatic.
- Combine ingredients (a) and two to three tabelspoons thin coconut milk into a paste. Add the paste and continue to saute till oil rises to the top.
- Stir in tamarind juice and remaining thin coconut milk. Bring to a simmering boil.
- Add fish head and ladies fingers and bring to a boil until fish and vegetables are cooked. Add seasoning, then dish out and serve immediately with plain white rice.
