Fish Head Curry
Chilli Spice Paste
(ang goli/red seabream)
blended chilli paste
Prepare the curry paste
Add all the chili spice ingredients into Kenwood Food Processor & blend to form a paste.
Heat up a frying wok, add in 8 tablespoons of cooking oil & the blended chili paste.
Fry on low heat, add 1 teaspoon of salt & 1 teaspoon of sugar. Fry until oil separates from paste for about 20 minutes.
Scoop out 200g of this chili paste for curry recipe. Keep the remaining in a clean glass container, it can be used for other dishes.
Cook the curry
Cut brinjal, carrot, ladies fingers & long beans into pieces of about 5cm long. Cut taupok into smaller pieces (if necessary).
Using a pot/wok big enough for curry, add in 200g of chili paste, curry powder, fenugreek seeds, mustard seeds & curry leaves. Fry briefly and add in 500ml of water to boil.
Add in carrots, brinjal & tomatoes. Cook for about 5 minutes.
Add in ladies fingers & long beans.
Stir in assam paste & boil for another 5 minutes.
Add in coconut milk, add in 1 teaspoon of mushroom seasoning (or replace with salt to taste). Let mixture boil, put in fish head & taupok, cook for about 10 minutes.
Off the heat, cover with lid & let it rest for at least half an hour to infuse the curry flavours.