蔬菜咖喱鱼头 Fish Head Curry with Assorted Vegetables

材料
石斑鱼头½个（约500克，砍件）、盐1茶匙、胡椒粉½茶匙、菜豆100克（切5公分长）、包菜150克（切方块）、
茄子150克（切瓣）、羊角豆100克（切段）、番茄1粒（切4瓣）、豆腐卜8粒（剖开）、食油5汤匙、
次椰浆500毫升、清水200毫升（和1½汤匙江鱼仔粉混合）、椰浆头150毫升
香料 咖喱叶2束、香茅2枝（拍烂）、蓝姜2公分（拍烂）
研磨香料
小葱头200克、黄姜3公分、辣椒干15条（浸泡至软）、红辣椒3条（去籽）、
峇拉煎2.5公分（烤香）、石古仔4粒、鱼咖哩粉2汤匙
调味料 盐1-2茶匙、白糖适量
做法
1. 用少许盐和胡椒粉腌鱼头。
2. 起锅热油，把香料炒香后加入研磨香料，炒至出油，倒入江鱼仔汤和次椰浆，慢火煮至滚。
3. 用加盐滚水汆烫羊角豆、茄子和菜豆至¾熟。
4. 把鱼头蒸5-6分钟后置放一旁，倒掉水分。
5. 把椰浆头加入咖喱里，煮至滚，然后加入蔬菜、豆腐卜及鱼头，搅拌均匀后调味盛出。
Ingredients
½ garoupa fish head(500g, cut into sizeable pieces), 1tsp salt, ½ tsp pepper, 100g long beans(cut
into 5cm lengths), 150g cabbage(cut into squares), 150g brinjals(cut into wedges), 100g ladies’
fingers(cut diagonally), 1 tomato(quartered), 8 pieces gluten puffs(tau pok, halved), 5 tbsp oil, 500ml
thin coconut milk, 200ml water mixed with 1½ tbsp ikan bilis stock, 150ml thick coconut milk
Spice ingredients
2 sprigs curry leaves, 2 stalks lemon grass(smashed), 2 cm piece galangal(smashed)
Ground Spice ingredients
200g shallots, 3 cm fresh turmeric, 15 dried chilies(soaked to soften), 3 red chilies(seeded), 2.5cm
piece belacan(toasted), 4 candlenuts(buah keras), 2 tbsp fish curry powder
Seasoning
1-2 tsp salt, sugar to taste
Method
1. Lightly season fish head pieces with salt and pepper.
2. Heat oil in pot and fry spice ingredients and saute until oil rises. Add ikan bilis stock and
thin coconut milk. Bring to a slow boil over low heat.
3. Scald ladies’ fingers, brinjal and long beans in boiling salted water until ¾ cooked.
4. Steam fish head for 5-6 minutes and put aside. Throw away excess water.
5. Pour thick coconut milk into the curry and cook to a boil. Add in all the vegetables, gluten
puffs and pre-steamed fish. Stir well. Add seasoning to taste the dish out and serve.