Asam Curry Fish Head( adapted from Kuali with some adjustment)

Ingredients

350ml water
25g asam jawa paste
700g fish head cut into medium pcs
10 okra or lady fingers
2 big tomatoes cut into medium pcs
4 tbsp oil
3 pcs of kafir leaves

Spice paste (blended)

6 fresh red chillies, seeded
4 dried chillies, soaked and seeded
1 tbsp sliced lemon grass
3 slices galangal
1 cm fresh turmeric root
10 shallots
5 cloves garlic
1/2 tsp belacan powder
2 tbsp fish curry powder( I use Baba's brand)

Seasoning

Adequate salt to taste
1 tbsp sugar or to taste
2 tbsp oyster sauce

Method

Lightly season fish head with salt and pepper. Remove and discard any excess water from the plate.

Mix the water and asam jawa paste and strain the juice. Set aside. Heat oil in a saucepan. Fry blended spices until fragrant. Add 2-3 tablespoons of the strained tamarind juice and add in kafir leaves.

Add the rest of the tamarind juice and lady’s fingers. Bring to a boil. Allow to simmer for 5-6 minutes. Add tomatoes and fish and adjust with seasoning to taste.

Continue stir then simmer for  further 10 minutes or until the eyes of the fish pop out. Then taste again and adjust accordingly.

Serve with hot rice.

Happy Cooking!!
Kelly's Kitchen