Tuesday, April 19, 2011

Salmon Fish Head Curry

1 salmon fish head - washed and cleaned
1 tomato - quartered
3 pcs of tofu puff
1 eggplant/brinjal - sliced into 1 cm thick
1 tsp minced ginger
1 tsp minced garlic
2 tbsp chopped shallot
2 tbsp red curry paste
some curry leaves (i omitted this)
salt and pepper to taste
1 cup coconut milk
2 tbsp cooking oil

  1. Marinate the fish head with salt and pepper for 30 minutes or more.  
  2. Heat up oil in a large pan under medium heat.  Pan fry the fish head till brown on both sides.  Set aside.
  3. With the remaining oil, fry the ginger, garlic, shallot and curry leaves till fragrant.  Add curry paste and stir fry for another minute. Add coconut milk and bring to a boil.
  4. Add fish head, tofu puff, tomato and eggplant and bring to a boil again.  Cover and simmer for 20 to 30 minutes under medium low heat.
  5. Add salt to taste and serve warm.