咖喱鱼头 Curry Fish Head

传统的新加坡式咖喱鱼头:
♢ 鱼露腌4分钟鱼头。
♢ 煎鱼头定型, 肉才不会煮烂。
♢ [懒人可以买现成的 咖喱汤汁包 (NTUC): ]
image

Note: 在外国买不到椰浆(coconut milk), 可以牛奶(full-cream milk)代替。

[鱼头煮配菜料: 菜提前淖水]
♢ 豆卜(Tao Pok)
♢ 秋葵 Lady fingers
♢ 茄子
♢ 番茄 (切1/4 quartered)
♢ French long beans
♢ 高丽菜

[Optionals:]
♢ baguette 法国棍面包片, 或
♢ 印尼 虾片 (koropok)

大同电锅咖哩魚頭煲
♢ 鱼頭不煎, 直接放内锅
♢ 炒香各种香料,咖喱粉, 倒入鱼头, 加高汤
♢ 外锅一杯水的功夫煮熟。

“SG50 Deliciously Singaporean: Fish Head Curry”

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