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Curry Fish Head
Pas d’évaluation
Prép. 10min
Total 1h
8 portions
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Ingrédients

  • fish head cut in halves, cleaned (see tips)
    1000 - 1200 g
  • curry powder
    70 g
  • salt adjust to taste
    3 ½ tsp
  • tamarind pulp
    35 g
  • water
    1050 g
  • fresh red chillies deseeded
    7
  • dried chillies deseeded, soaked to soften
    20 g
  • shallots
    150 g
  • garlic
    5 cloves
  • fresh lemongrass white part only
    2 stalks
  • galangal
    10 g
  • fresh ginger
    10 g
  • shrimp paste (belacan)
    10 g
  • torch lily (bunga kantan) bud only, cut in slices
    1
  • cooking oil
    70 g
  • fresh coconut milk
    100 g
  • tomatoes cut in quarters
    500 g
  • laksa leaves (daun kesum)
    2 - 3 sprigs
  • sugar adjust to taste
    30 g
  • ladies' fingers stems removed, sliced in halves
    15

Niveau

facile

Infos nut. par 1 portion

Sodium 979.4 mg
Protides 25.3 g
Calories 1688.1 kJ / 403.5 kcal
Lipides 23.8 g
Fibre 6.1 g
Graisses saturées 8.1 g
Glucides 25.5 g

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Également présenté dans

There is always Room at our Table 36 Recettes
International

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