Fish Head Curry is a very popular curry dish with Malaysians, be it with 'assam', tangy or 'lemak' with coconut milk. This dish can be found in the menu of most Chinese and Indian-Muslim restaurants. It comprises mainly of the 'star' i.e. fish head, mostly Garoupa which is more meaty, then vegetables like long beans, okra, aubergine, tomatoes and bean curd puffs, in fact any type of vegetables that you fancy.
If you prefer a tangy flavour you add in pureed tomatoes, tamarind paste or tamarind skin. For a more creamy curry you use fresh coconut milk or you can mix both flavours, creamy and tangy.
My version of this curry dish is slightly different from the norm as I used bean curd skin instead of bean curd puffs and prepared fish curry paste from the Kg. Simee wet market. Also I used soymilk instead of coconut milk as I'm keeping a close tab on my cholesterol!
Read on for the Recipe
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