Put in the fish head, onions, tomatoes and lady?s fingers. When it begins to boil, add the eggplants and bring to a simmer for four to five minutes. Stir in the rest of the tamarind juice followed by thin coconut milk. Add the rest of ingredients (A) and fry until fragrant.Īdd ground ingredients (B) and stir-fry well until aromatic add a little tamarind juice to prevent the ingredients from sticking to the pot. Heat oil in an earthen pot and fry mustard seeds until they start to pop.
Season fish head with salt and set aside just before cooking rinse off the salt. O 2½ tbsp tamarind (asam jawa), mixed with 1/2 cup water and squeezed for juice O 4 cardamoms, split and use the seeds only O 1 big fish head (preferably ikan kurau or threadfin), approximately 1kg-1.5kg
0 kommentar(er)
