Penang Fish Head Curry
Curry features the Penang ' Mamak ' ethnic culture . Its thick yellow spicy coconut milk gravy consist of the curry leaves and the mixed blended spices as its secret . The spices impart special flavor to the curry taste . In Penang , you may find fish , chicken , beef and seafood cooked in curry , with different mixture of spices , suitable to each type of the main ingredients used . Besides the poultry , mixed vegetables curry is also available. Curry is usually eaten as main dish with steamed rice or with Prata ( Roti Canai ).
The ingredients
1 medium size Red Snapper fish head
Blend
- 10 shallot
- 5 cloves of garlic
- 1 inch of ginger
- 1 inch of fresh turmeric
- A thin piece of fresh galangal
- 1 stalk of lemongrass
- 2 stalks of curry leaves
- 5 fresh red chilis or 10 strips of dried chili - washed and soaked , boiled to soften
Other ingredients
- 1 packet of fish head curry powder
- 1 packet of seafood curry powder
- A t/spoon of fenugreek seed
- A t/spoon of mustard seed
- 1 stalk of curry leaves
- 1 medium size shallot -slice
- 2 cloves of garlic - slice
- 2 tablespoon of oil
- 1/2 cup of thick coconut milk
- 1/2 cup of light coconut milk
- 1 cup of water
- 1 cup of fresh tamarind juice
- salt and palm sugar to taste
- A tomato quartered
- 5 strips of ladiesfingers
- A bunch of mint leaves as garnish
To do :
Heat oil in a pot . Sautéed the fenugreek seed , the mustard seed , the curry leaves and the sliced onions . Add in the blended spices . Leave it to simmer until fragrant . Mixed the curry powder with water and sautéed it together with the spices . Let it simmer , until the spices develop a sizzling sound and oil starts forming on top of the sautéed mixtures. Add the tamarind juice . Stir . The juice will prevent the spices from sticking to the pan while enhancing the curry taste . Let it sizzles again . Add in the mild coconut milk . Stir and leave it to boil . Once boiled , put in the fish head . Let it simmer over a low heat . This will allow the head to cook without breaking it . Slowly turned the fish to the other side . Once the fish is ready , dished it out into a bowl . Leave it aside . Continue with the curry gravy . Add in the thick coconut milk . If the gravy is too thick , add in water . Gradually stir the mixtures to avoid lumps. Add the vegetables , leave it to cook . Add in enough salt and palm sugar to taste . Let the gravy boil for another 5 more minutes before you turn off the heat . To serve , placed the fish head in a bowl . Pour in the curry gravy , arranged the vegetables beside the fish and top with fresh mint leaves .
