Makan Time in Singapore

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Fish head Curry

This is the main contender for the title of our National Dish.

Ingredients:

Brinjal
Ladies' fingers
Tomatoes
Green and Red chillies 
Curry leaves
Curry powder 
Coconut milk
Tamarind juice                
Garlic
Shallots (or small red onion)
Tumeric
Chili powder
Lemon grass
Gelangal
Don't forget the fishhead!

Method:

1.   Ground shallots, garlic and tumeric.  
     Crush lemon grass and gelangal.
     Prepare coconut milk and tamarind juice.
     Slice diagonally brinjal and ladies' fingers, quarter tomatoes.

2.   Heat oil and fry grounded shallots, galic and tumeric till fragrant.  
Add in lemon grass, gelangal, curry powder, curry leaves and chili 
powder, fry briefly. Take care not to burn the ingredients.

3.   Add in tamarind juice, half of the coconut milk, ladies' fingers 
brinjal, some salt and let it cook, when half cooked, add in fishhead,
tomatoes and green and red chillies. When it's cooked, add in the 
rest of the coconut milk, remove from heat before it start to boil. 
     
Source - Thian's mom