Curry for Fish. From the Malay and Chinese food heritage, a tangy sour and mild gravy that balances well with the sweetness from the fish. Each party pack serves 23. Simple Shop Now INGREDIENTS Ingredients for Step 1: 1 pkt Prima Taste Fish Head Curry Complete Sauce 2000ml Water 45g Spring Onion 45g Chinese Celery 1130g Eggplant 680g Lady’s Finger / Okra / Winged Bean 450g Unripe Pineapple 680g Tomato As desired Red Chilli (Optional) Ingredients for Step 2: 3150g - 3600g (4 - 5 nos) Fish Head (We recommend Red Snapper, Sea Bream, Grouper) 2700g - 3150g (4 - 5 nos) Whole Fish (We recommend Red Snapper, Sea Bream, Grouper) 2250g - 2700g (13 - 14 nos) Fish Steak / Fish Fillet (We recommend Red Snapper, Sea Bream, Mackerel, Stingray) Steps 1. Add water and Prima Taste Fish Head Curry complete sauce. Mix well. Add spring onion, Chinese celery, eggplant, lady’s finger, unripe pineapple, tomato, red chilli, and bring to a high boil.2. In a separate pot, blanch fish in boiling water for about 10 secs. For fish steak, blanching is not required. Remove fish and transfer to the boiling gravy in Step 1 or add in fish steak. Cover pot and low boil for 6 mins.3. Open pot cover and flip the fish. Cover pot and low boil for 6 mins. Cooking tip: After fire is turned off, leave fish head curry in the pot to soak up more flavour. Reheat before serving, if preferred.VARIATIONSAt Cooking Step 1: - For a more sour taste, add desired amount of lime/assam (tamarind) water. - For more exotic flavour, add in desired amount of lemongrass or kaffir lime leaves.At Cooking Step 3: - For a richer & creamier gravy, add desired amount of coconut cream or cooking cream, or evaporated milk after cooking for 4 mins. DO NOT COVER pot and continue to simmer for another 2 mins.
