The savoury and soft snapper meat will go well with the distinctive flavour of the curry. Mama’s cooking will be even more savoury if added with MamaKoKo coconut cream.
Follow this recipe below to get a delicious Yellow Fish Head Curry to enjoy with your beloved family.
Ingredients:
- 850grams snapper fish head (cut into 2 pieces)
- 10 bay leaves
- 1 lemongrass stem (freshen up)
- 1 pandan leaf (torn)
- 750 millilitres MamaKoko coconut cream
- 2 tablespoons grated coconut (roasted and finely ground)
- 3 tablespoons cooking oil
- 5 star fruit (cut into 2 pieces)
- 1 tablespoon lime juice
- 2 teaspoons salt
- 15 red chillies
- 2cm turmeric (chopped)
- 2cm ginger (chopped)
- 7 shallots
- 3 cloves garlic
- 1 tablespoon coriander (roasted)
- 1/2 teaspoon cumin (roasted)
- 1/4 teaspoon aniseed
- 1/2 teaspoon ground pepper
- 1 tablespoon kandis acid
How to make:
- Marinate the snapper head with lime juice and a teaspoon of salt, then let the marinade soak for about 30 minutes. After that, drain and coat the fish head with mashed coconut until smooth. Set aside.
- Grind red chillies, turmeric, ginger, shallots, garlic, coriander, cumin, anise, ground pepper, kandis acid, and a teaspoon of salt. After that, sauté the ground spices, pandan leaves, and lemongrass in a wok until fragrant.
- Pour the coconut cream into the wok and stir until the spices are well blended. After that, add coconut cream and cook while stirring using low heat until boiling.
- Add bay leaves, starfruit, fish head, and crushed coconut to the coconut cream mixture and stir until all ingredients are well combined.
- Cook the curry over medium heat, stirring occasionally, until the fish is cooked through and the sauce is slightly oily.
- Serve with warm rice
