Snapper Fish Head Curry Recipe

Ingredients

Snapper head, cut into 2 parts - 1 kg
Bay leaf - 5 pieces
Turmeric leaves - 1 sheet
Kaffir lime leaves, torn - 5 pieces
Lemongrass, bruised - 2 sticks
Whole cayenne pepper - 10 pieces
Coconut milk - 1 liter
Sugar - 1 tbsp
Salt - 2 tsp
Ground spices:
Garlic - 5 cloves
Shallots - 5 grains
Turmeric - 4 cm
Ginger - 4 cm
Galangal - 4 cm
Big red chili - 3 pieces
Salt - 1 tsp
See Mother's Recipe Version

Plans

Coat the fish head with salt and lime juice. Let stand 10 minutes then wash again.
Saute ground spices until fragrant.
Add bay leaves, turmeric leaves, lime leaves, lemon grass, and tomatoes. Cook until the tomatoes are cooked.
Add coconut milk, salt, and sugar, cook until boiling, stirring constantly. Turn down the fire.
Add the whole fish head and cayenne. Cook until the fish heads are cooked and the spices are absorbed. Lift.
Ready to be served.
1. After the fish heads enter, do not cook it too long so that the meat does not crumble.

What are the snapper curry seasonings? Ingredients: 1 large fresh snapper. 10 curly red chilies. 10 cayenne pepper. 8 cloves of red onion. 4 cloves garlic. 3 cm galangal. 2 cm ginger. 3 cm turmeric. Other Items•

What is the seasoning for fish head curry?

Padang snapper head curry recipe 850 grams of snapper head, cut into 2. 10 bay leaves. 1 lemongrass stalk, bruised. 1 pandan leaf, torn, tie. 750 ml coconut milk. 2 tablespoons grated coconut, roasted, finely mashed. 3 tablespoons of oil. 5 star fruit vegetables, split into 2. Other items•

How long to cook snapper head? Add the snapper head, stir until the fish head changes color. 5. Pour half of the liquid coconut milk, reduce the heat and cover the pan. Cook for 15 minutes.

What kind of fish head curry do you use?

Wash the head of the snapper and remove the gills then add lime juice so that the fish is not fishy. Leave it for about 15 minutes. Drain well. Puree the onion, garlic, curly red chili, ginger, galangal, candlenut and turmeric with a little oil.