Thursday 29 December 2016

咖喱鱼头 【Curry Fish Head】


八从冰箱里挖出了2个鱼头, 不懂几时买的, 幸好没有坏掉。  就用来煮一煲咖喱鱼头, 冰箱里有什么配料统统都加入进去, 来个一锅熟吧!


咖喱鱼头

材料
2个鱼头, 约600克
1粒大葱, 切片
2支香茅, 取白色部分, 切片
适量羊角豆
适量茄子
适量豆腐卜
1汤匙红辣椒粉
3-4汤匙田师傅即煮咖喱酱
330克椰浆
400-500清水

【调味料】1 茶匙盐 

【做法】
1.  将鱼头洗净, 滴干水分, 放入热油里至熟。(我担心鱼头收太久不新鲜, 所以将它油炸)
2. 热2大匙油, 爆香葱片和香茅翻炒片刻。
3.  加入咖喱酱, 辣椒粉炒匀, 加入清水, 羊角豆, 茄子和豆腐卜煮至沸滚。
4.  倒入椰浆和鱼头煮至小滚, 加入调味料, 试味即可。




【Curry Fish Head】

[Ingredients]
600g fish head
1 onion, sliced
2 stalks lemongrass , white part only, cut into small pieces
right amount of okra
right amount of bean curd puffs
right amount eggplants
1 tbsp red chili powder
3-4 tbsp Tean's Gourmet instant curry paste
400-500g water 

Seasoning: 1 tsp salt 

【Method】
1.  Clean and wash fish head.  Then, deep-fry fish head in hot oil, drain well. 
2.  Heat up 2 tbsp oil, saute onion and lemongrass until fragrant. 
3.  Add instant curry paste, red chili powder and stir well.  Pour in water, add okra, eggplant and bean curd puffs and bring it to boil.
4.  Pour in coconut milk, add fish head and bring it to boil.  Add salt , taste and serve.



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