蔬菜咖喱鱼头Fish Head Curry with Assorted Vegetables

用少许盐和胡椒粉腌鱼头。Lightly season fish head pieces with salt and pepper.

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。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.

用加盐滚水汆烫羊角豆、茄子和菜豆至¾熟。Scald ladies' fingers, brinjal and long beans in boiling salted water until ¾ cooked.

把鱼头蒸5-6分钟后置放一旁，倒掉水分。Steam fish head for 5-6 minutes and put aside. Throw away excess water.

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。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.