Fish Head Curry

(Acer).Ingredients :

1 (850g)

2 tablespoons

3 tablespoons

1 stalk

1

750 cc

5

10



Spices (ground)

10

1/2 tablespoon

1/2 tablespoon

7

3 cloves

1 tablespoon

1/2 teaspoon

1/4 teaspoon

1 teaspoon

1 tablespoon
Fish Head, cut into 2-4 pieces

Desiccated coconut, roasted, pounded

Oil

Lemon grass, bruised

Pandanus leaf, torn, knotted

Coconut milk from 1 coconut

Carambolas, halves

Salam leaves or bay leaves as substitute

Lime juice and salt



Dried red chilies

Chopped turmeric

Chopped ginger

Shallots

Garlic

Coriander, roasted

Cumin, roasted

Aniseed, roasted

Peppercorns, roasted

Dried carambola

Salt


Method :
Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
Drain, then rub the fish head with pounded coconut.
Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
Allow to simmer.
Add fish head and carambolas, and bring to the boil.
Stir from time to time, then add salam leaves.
Simmer until the fish is cooked and the gravy is a little oily.
Serve hot.
Note : If there are no dried carambolas available, use 1/2 teaspoon tamarind juice.

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