Method :
Add 2 tbsp water (a) to curry powder to form curry paste. Combine grated coconut with 500ml water (b) to squeeze out coconut milk.
Set aside. Mix tamarind pulp with 500ml water (c) to make tamarind juice.
Set all aside. Heat 6 tbsp oil in wok till hot. Stir-fry ground garlic and ginger till fragrant.
Add curry paste and rumpah tumis. Stir in coconut milk and tamarind juice.
Cook till curry gravy is slightly thickened.
Add fish head. When fish head is cooked, add lady's finger and tomatoes.
Season with salt to taste when lady's finger are soft. Serve hot with steamed rice.
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