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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
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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
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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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