Exclusive to Nyonyalicious!
If you love the less creamy Indian curries, you will love this paste! Just add the paste to seafood, garnish with vegetables.
$3.95
Exclusive to Nyonyalicious!
If you love the less creamy Indian curries, you will love this paste! Just add the paste to seafood, garnish with vegetables.
New batch of curry pastes will be coming beginning of September.
Curry Fish Head is a dish mixing the spices of a typical South Indian fish curry with the fish head and common seafood. This pot of curry goes very well with steamed white rice. The aroma of this dish comes from the mixture of lemongrass, coriander, garlic, ginger, fenugreek and coconut milk etc.
This is one curry to definitely cook with fish head; however, if you are not a fan of fish heads, use any fish, cuttlefish, prawns, squids or even plain vegetables. It will taste just as good.
What you will need:
Ingredients:
1 large onion – sliced thinly
500g okra / lady’s finger – washed. Remove head and tail.
1 large brinjal / egg plant – cubed
2 large tomatoes – cubed
1 large fish head – cut into small pieces
1 packet Little Nonya Seafood Curry Paste 250g
300ml water
50ml coconut milk
2 Tbsp cooking oil
I litre water for steaming okra/lady’s finger
Methods:
Your curry fish head is cooked!!
Number of people: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Nyonyalicious Note:
The reason we steam the okra instead of cooking them in the gravy is because okra tends to get slimy and sticky when you cook it. You avoid that by steaming.
Do not over boil coconut milk as it will cause the coconut oil to separate from the gravy and makes it look like it has curdled. In Malaysia, we call it “pecah minyak” – when oil and water separates. To prevent this happening, do not shake the coconut cream when opening the can; use the harden coconut cream when cooking.
I normally get the fish head from the bones section. They cost about $3.99 per kilo – Bargain!
Grab the pastes from Nyonyalicious Store:
Grab your fresh food ingredients:
Weight | 250 kg |
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