Ingredients with Measurements:
- 1 large fish head (preferably red snapper or grouper)
- 2 cups of coconut milk
- 2 cups of water
- 2 tablespoons of tamarind paste
- 2 tablespoons of fish curry powder
- 1 tablespoon of turmeric powder
- 1 tablespoon of chili powder
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 2 tomatoes, cut into wedges
- 1 onion, sliced
- 3 cloves of garlic, minced
- 2 tablespoons of cooking oil
- 1 cup of Binjai fruit, sliced (optional)
Special Equipment Needed:
- Large pot or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Clean the fish head and cut it into large pieces. Set aside.
2. In a large pot or wok, heat the cooking oil over medium heat.
3. Add the sliced onion and minced garlic. Saute until fragrant.
4. Add the fish curry powder, turmeric powder, chili powder, and salt. Stir well.
5. Add the coconut milk, water, tamarind paste, sugar, lemongrass, and kaffir lime leaves. Stir well and bring to a boil.
6. Add the fish head pieces and sliced tomatoes. Cover and simmer for 10-15 minutes or until the fish is cooked through.
7. Add the sliced Binjai fruit (if using) and simmer for another 5 minutes.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- If Binjai fruit is not available, you can use other tropical fruits such as mango or pineapple.
- If you cannot find fish curry powder, you can use a mixture of ground coriander, cumin, and fennel seeds.
Variations:
- You can use other types of fish such as salmon or cod.
- You can add other vegetables such as eggplant or okra.
Tips and Tricks:
- Use fresh fish for the best flavor.
- Adjust the amount of chili powder according to your preference for spiciness.
- If the curry is too thick, add more water or coconut milk.
Storage Instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the curry in a large bowl or individual bowls.
- Garnish with fresh cilantro or sliced red chili.
Garnishes:
- Fresh cilantro
- Sliced red chili
Pairings:
- Steamed rice
- Naan bread
Suggested Side Dishes:
- Cucumber salad
- Papadum
Troubleshooting Advice:
- If the curry is too sour, add more sugar.
- If the curry is too salty, add more water or coconut milk.
Food Safety Advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
- Binjai fruit is a tropical fruit that is native to Southeast Asia.
Flavor Profiles:
- Spicy, tangy, and savory.
Serving Suggestions:
- Serve hot with steamed rice and garnish with fresh cilantro or sliced red chili.
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Region: Malaysian