This one pot dish, so flavorful with lots of curry gravy, it was a favourite in my family. Simple satisfaction seeing everyone adding more rice..
Normally I will get the fish head from the wet market and ask the seller to chop into small pieces for me. Other than grouper head, you can get red snapper fish head which is a great alternative as well.
Fried tofu puff is a must, as the tofu puffs absorbed all the curry sauce just like a sponge. That glorious moment when you bite into it and the curry sauce squirts into your mouth, that's the essential part of the curry eating experience!
Plus all the vegetables added in, cooked till soften and absorbed the curry sauce flavour, you can really eat a whole plate of vegetables without realising it.
Ingredients : (serves 3)
470g Whole Grouper Fish Head - small
4 pcs Tofu Puff (halves)
1 pc Long Brinjal - small (cut)
3 pcs Ladies Finger (halves)
3 pcs Long Beans (cut)
1 pc Tomato - small (wedges)
2pcs Shallot (minced)
2 sprigs Curry Leaves
2 tbsp Cooking Oil
250ml Water
100ml Coconut Milk
Seasoning:
1 tsp Sugar
3 tsp Light Soy Sauce
1/2 tsp Salt or to taste
Curry paste: (mix together)
5 tsp Fish Curry Powder
3 tsp Water
Step by Step :
1. Heat up oil in wok. Saute minced shallot till fragrant.
2. Add in curry paste & curry leaves. Saute for about 2 mins.
3. Add in fish head and toss to mix. Let every piece of fish head covered in curry paste. Slightly pan fry the fish heads for about 1 minute.
4. Add in coconut milk, water, brinjal, long beans, ladies finger, tofu puff and tomato.
5. Cover and let it cook for about 10 mins, stirring occasionally.
6. Season with salt, sugar & light soy sauce. Stir to combine.
7. Dish up & serve hot. Best to eat it with steamed rice.
Happy Cooking..
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