Interesting Recipe

PADANG CURRY FISH HEAD                 Ingredients:- 1 medium sized red snapper fish head 1 cup of pati santan (coconut milk) 3 cups of second santan (coconut milk) 10 g mint leaves 1 cup cooking oil 1 tbsp sugar 1 tsp salt Cut into 4cm and boiled for 5 mins : 6 ladies finger 2 brinjals 150 g long beans 250 g cabbage Ground Ingredients:- 30 dried chillies, 20 shallots, 3 tbsp coriander, 1 tbsp cumin, 1 small piece tumeric, 2 stalks lemon grass, 5 cloves garlic Method:- Heat oil in a wok. Stir fry ground ingredients until fragrant. Add in 3 bowls of second coconut milk. Bring to boil before adding in fish head. Let fish head simmer in curry until almost cooked. Add in vegetables and fried bean curd. When fish head is cooked, pour in the pati santan and cook for another 5 mins. Sprinkle in sugar and salt. Garnish curry with mint leaves before serving. Copyright © 1996 by REGIT Sdn Bhd. All rights reserved.