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Thai Curry Fish Head

A medley of vegetables tied with the sourness of the curry will leave your tastebuds tantalising for more. Great for potlucks and a comfort dish to many.

Ingredients

1 grouper fish head
2-3 large tomatoes, sliced
300g lady’s finger, removed stem
2 eggplants, cut
2 lemongrass (white part), bruised
1/4 cup curry fish powder
1 ginger flower
6 lime leaves
400ml coconut milk
200ml water

The paste (grounded)
5 red chili
6 garlic
10 shallot
30g galangal
3 coriander roots
20g belacan
10g coriander seeds

Seasoning (to taste)
80ml fresh lime juice
Fish sauce
Sugar

Method

  1. Set Tefal multi cooker to saute/sear function at 15 minutes.
  2. Heat up 2 tbsp of oil, saute grounded paste till fragrant.
  3. Add ginger flower, lime leaves, lemongrass and fish curry powder. Continue to cook for 3 minutes.
  4. Pour coconut milk and water, bring it to boil.
  5. Add all the vegetables and fish head.
  6. Set cooker to steam function (pressure cook) for 3 minutes.
  7. Season curry fish head with fresh lime juice, fish sauce and sugar. Serve with warm rice.

 

Note: If you want it to be spicy, you may add some dried chilies or bird’s eye chili to the paste.

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