Curry fish head(ka li yu tou )

Curry fish head

Introduction:

"The famous Singapore curry fish head is the result of the integration of Indian, Chinese and Malay cultures, which is why it is one of the hottest, most attractive and favorite dishes in Singapore. I fell in love with it the first time I tried it."

Production steps:

Step 1: wash the fish head, drain the water and fry it in a frying pan until it is slightly scorched on both sides.

Step 2: put it in the saucepan.

Step 3: heat oil in wok, saute ginger, garlic and scallion.

Step 4: stir fry okra until green.

Step 5: onion slices, tomato pieces, turn well.

Step 6: put potatoes and add soup. boil.

Step 7: bring to a boil, pour into a skillet with fried fish head, add fish head curry powder.

Step 8: add some salt, turn to low heat.

Step 9: it's best to tear Cabbage by hand.

Step 10: when the dishes are soft, add coconut milk. If the old people have a bad appetite, they can change coconut milk into milk. Make a small fire and turn it off.

Step 11: delicious food is ready.

Materials required:

Fish head: one

Okra: right amount

Tomato: moderate

Cabbage: moderate

Fragrant leaves: appropriate amount

Onion: moderate

Potatoes: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Fish Head Curry Powder: one pack

Milk: 200ml

Salt: right amount

Oil: right amount

Note: the curry powder I choose is stir free, so it's more convenient to add in the middle step.

Production difficulty: Advanced

Technology: stewing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Ka Li Yu Tou