Fish head curry

After a weekend of “university shopping” – literally visiting campuses n engaging Professors in seeking the most suitable course n education facilities for my youngest son, I decided to reward ourselves this Monday noon with a spicy n appetising fish head curry with plain rice.

1) Ingredients include :- Fish head, curry powder, Assam (tamarind) juice. Optional coconut milk, for vegetables I used eggplants, ladies fingers (okra) n long beans n tomatoes.

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2) Make Assam juice by adding water n squeezing the pulps. Assam is essential to uplift the tangy sour taste. Notice the small pack of coconut cream – unlike meat curries, I intentionally use lesser coconut cream. The highlight to me should be the combi of curry powder with Assam juice.

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3) Like meats, I like to “brown” the Fish head. So when the oil in the wok is heated up, I like to pan fry the Fish head lightly. This is to erase the fishy smell n also to not have simmer too later.

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4) In the wok, add curry powder to Fish head. Fry till fragrant, add Assam juice to prevent burning.

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5) Add vegetables, in this order of eggplant, then ladies fingers n long beans n finally tomatoes. My order is based on longest to cook first in n easiest to cook last.

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6) Let it simmer abit, then add coconut cream.

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7) When bubbles start popping, off fire and Fish head curry is ready.

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8) A wok of fish head curry is ready for serving.

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9) Dish n eat with plain rice. Yummy!

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