Curry Fish Head

Pas d’évaluation

Préparation 10min

Total 1h

8 portions

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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