公开我的鱼咖喱酱秘方 这个味道没有人不喜欢 | Fish Head Curry | Mr. Hong Kitchen

煮好了刚好下雨 太开胃了 希望大家会喜欢这一道咖喱鱼头

材料 ： 香料：
鱼头 300-400克 红椒4条
炸豆腐/豆卜 红葱 1粒
长豆 适量 姜 一小块
茄子 适量 南姜 一小块
小番茄 适量 蒜头 3粒
香茅 1支
小辣椒 适量
小葱头 适量
咖喱叶 适量

调味：
咖喱粉 （鱼类）3汤匙
belacan 适量
Asam糕 适量
盐
白糖
生抽
淡奶/椰浆

Ingredients (Diana Aw)
1. Fish head
2. Curry leaves
3. Curry powder (fish) 3 tbsp mix with little water
4. Tau Pok few pieces
5. Dried bean curd few pieces
6. Long beans few stalks, cut smaller
7. Tomatoes few pieces
8. Eggplants, cut smaller
9. Roasted Belacan little
10. Coconut milk/ carnation milk
11. Asam paste

Blend the following
1. Red chilli 4pcs
2. Red onion 1pc
3. Galangal small piece
4. Ginger small piece
5. Shallots 3 cloves
6. Lemongrass 1 stalk
7. Garlic 3 cloves
8. Chilli padi few pieces (optional)
9. Little water

Seasoning
1. Salt little
2. Sugar little
3. Light soya sauce little

Method
1. Heat wok with oil and stir fry the blended ingredients till no water. Add in curry powder mix and continue to stir fry till fragrant. May add little oil if too dry.
2. Add in curry leaves and Belacan and stir till fragrant. Add 600ml water and bring to boil. Add salt, sugar and light soya sauce and mix well
3. Transfer to claypot and simmer under low heat. Add asam paste and mix.
4. Steam the fish head with few pieces of gingers for 8-10min
5. Heat wok with more oil and fry the eggplants, long beans and tomatoes for a while. Drain and set aside
6. Add the fish head to the claypot and cook for 2min. Then add in all the vegetables and Tau pok. Add in milk and mix.
7. Lastly add in dried bean curd
8. Serve and enjoy! 💕

Recipe from Chef Hong 李文康
6/4/2023 (Thur) YouTube

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