FISH HEAD CURRY RECIPE

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

INGREDIENTS:

1 kg fish head (snapper or cod), cleaned and scaled

4 tbsp oil

2 stalks lemongrass, lightly bruised

3-4 cups water

1 1/4 cup (300ml) coconut milk (I used Kara canned coconut milk)

10 tofu puffs (Soya King brand)

2-3 tomatoes, quartered

10 okra (or add eggplant if desired)

Coriander leaves for garnish

BLEND FINELY:

120g (4oz) shallots

4 cloves garlic

1 inch galangal

1 inch ginger

2 candlenuts

1/2 tbsp toasted belacan

3 tbsp chilli paste (dried chillies that have been soaked until softened, and finely blended)

Curry powder (mixed with 4 tbsp water to form a paste):

2 tbsp ground coriander

2 tbsp chilli powder

1/2 tbsp ground turmeric

1/2 tsp ground cumin

SEASONING:

2 tsp chicken/ikan bilis stock powder

1 1/2 tbsp fish sauce

1-2 tbsp sugar (or to taste)

Salt to taste

METHOD

Rub some salt over the fish head and set aside for 1/2 hour before rinsing it off. Ensure there is no blood left on the fish as it may cause bitterness in the curry.

In the meantime, heat up 4 tbsp oil in a large pan/pot. Fry the blended ingredients (shallots, garlic etc) for 3-5 minutes. Then add curry powder mixture continue frying for 2 minutes until the chilli oil starts to release into the pan. Add the lemongrass.

Add water, cover and bring to a boil. Simmer for 1/2 hour. Then add seasoning and coconut milk. Once it starts to simmer, quickly add the tofu puffs and okra. Simmer for 5 minutes before adding tomatoes and the fish. Cover and simmer gently for 10 minutes until the fish is cooked. Turn off the heat and let it sit for 3 minutes so that the oil rises to the top. Dish out

immediately, garnish with coriander and serve hot with steamed white rice.