Kari Kepala Ikan (Fish Head Curry)

Ingredients

• 1 large fish head
• 2 tbsp chilli powder
• 2 tbsp coriander powder
• 2 tbsp cumin powder
• 2 tsp fennel powder
• 2 tsp turmeric powder
• 1 tsp white pepper powder
• Ground ingredients:
• 12 shallots
• 5 garlic cloves
• 3 cm ginger
• 1 tsp mustard seeds
• 1/2 tsp fenugreek
• 2 stalks curry leaves
• 4 cm cinnamon stick
• 3 tomatoes, quartered
• 2 brinjals, quartered
• 5 lady fingers (okra)
• 2 green chillies
• 3 tbsp tamarind pulp, mixed with 150 ml water and strained
• 200 ml thick coconut milk
• 250 ml thin coconut milk
• 250 ml water
• salt to taste
• 5 tbsp oil
• Garnish:
• 2 spring onions, chopped
• Fried onion rings

Preparation method

Prep: 20 min | Cook: 20 min

 

Clean fish head and remove scales. Rinse and set aside.

Heat oil in pot and fry the mustard seeds until it begins to pop. Add the ground shallots, garlic and ginger. Add fenugreek, curry leaves and cinnamon stick and fry until fragrant.

Mix a little water to the curry powder blend to make a paste. Add to the pot, stir the ingredients together and cook until oil separates.

Slowly pour in the thin coconut milk and bring to a boil. Add brinjals, tamarind juice and fish head. Cook until the fish is almost done.

Add the tomatoes, lady fingers, green chillies and thick coconut milk. Adjust the amount of liquid by adding water. Stir and bring to a boil. Season to taste and cook until oil floats to the top. Garnish with chopped spring onions and fried onions.

Thai fish green curry

Ingredients

2 tablespoons vegetable oil
1 garlic clove, chopped
1 small aubergine, diced
125ml/4fl oz coconut cream
2 tablespoons Thai fish sauce
1 teaspoon granulated sugar
225g/8oz cod fillet, cut into pieces
125ml/4fl oz fish stock
2 kaffir lime leaves,finely shredded
15 fresh Thai basil leaves
For the curry paste
5 fresh green chillies, seeded and chopped
2 teaspoons chopped lemon grass
1 large shallot, chopped
2 garlic cloves, chopped
1 teaspoon grated fresh root ginger
2 fresh coriander roots, chopped
1⁄2 teaspoon ground coriander
1⁄4 teaspoon ground cumin
1 kaffir lime leaf, finely chopped
1⁄2 teaspoon salt

Procedure

• To make the curry paste, put all the ingredients in a blender or food processor, and purée to a smooth paste, adding a little water if needed.
  
• Heat the vegetable oil in a large frying pan or preheated wok over a medium heat until almost smoking.
  
• Add the garlic and fry until golden.
  
• Add the curry paste and stir-fry for a few seconds before adding the aubergine.
  
• Stir-fry for 4–5 minutes until softened.
  
• Add the coconut cream, bring to the boil and stir until the cream thickens and curdles slightly.
  
• Add the fish sauce and sugar to the frying pan, and stir well.
  
• Add the cod and stock.
  
• Simmer for 3–4 minutes, stirring occasionally,until the fish is just tender.
  
• Add the lime leaves and basil, then cook for a further minute.
  
• Transfer to a warmed large serving dish, and serve immediately.
  

Stuffed Pomfrets

Ingredients:

Pomfrets - 2, medium (300 gm each)
Green Chutney - 4 tbsp
Turmeric Powder - 1/2 tsp
Chilli Powder - 1 tsp
Lime Juice - 2 tbsp
Salt to taste
Rice Flour - 4 tbsp
Oil for shallow frying

Method:

1. Slit each pomfret vertically on one side of the bone to make a pocket.
2. Marinate the pomfrets in a mixture of salt, turmeric powder, chill powder and lime juice for 20 minutes.
3. Stuff each pomfret with 2 tbsp of green chutney and coat both sides with rice flour.
4. Heat the oil in a frying pan and shallow fry the pomfrets on both sides till light brown.
5. Serve hot.

Fish Fillet in Butter Sauce

Ingredients:

Fish Fillets - 4
Butter - 3 tbsp

For the Marinade:

Lemon Juice - 2 tsp
Pepper Powder - 1 tsp
Oregano - 1 tsp
Salt as per taste

Method:

1. Rub salt on the fish fillet.
2. Add the pepper powder and lemon juice.
3. Rub gently into the fish fillet.
4. Leave aside for 5 to 6 minutes.
5. Heat the butter in a non-stick pan.
6. Pan fry the fish fillet, turning once or twice so that both sides are cooked.
7. This should take only 2 to 3 minutes.
8. Serve as single fillets per portion.

Hot and Sour Fish Curry

Ingredients:

White Fish - 150 gm, firm, boneless
Red Curry Paste - 1 tbsp
Fish Stock - 4 1/2 cups
Chinese Leaves - 100 gm, chopped
Sugar - 2 tbsp
Fish Sauce - 5 tbsp
Tamarind Extract - 3/4 cups
Baby Corn - 2 to 3

Method:

1. Poach the fish in a pan of gently simmering water for 10 to 15 minutes or till cooked.
2. Remove the fish out of the pan and discard the skin.
3. Put the flesh in the mortar and pound until it is soft and pulpy.
4. Add the red curry paste and mix well.
5. In a saucepan, heat the fish stock.
6. Add the fish paste and bring to a boil, stirring constantly.
7. Reduce the heat and add the baby corn cobs, Chinese leaves, sugar and fish sauce.
8. Simmer gently for 10 minutes.
9. Stir in the tamarind water.
10. Simmer for another 5 minutes.
11. Serve.