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Kühlbarra: Locally farmed fish that’s drawing in the world
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Assam Curry Kühlbarra Fish Head By Ken Ling, TungLok Heen
Serves
4
Level
Medium
Serves: 4 Level: Medium

Ingredients

800g
Kühlbarra Fish Head (half)
200g
Indonesian Curry Paste
100g
Babas Fish Curry Powder
3kg
Superior Stock
9g
Salt
15g
Chicken Powder
500g
Coconut Milk
15g
Sugar
150g
Assam Paste
100g
Lime Juice
-
Ginger Flower; minced
4pcs
Lady's Finger
1pc
Aubergine
4pcs
Dried Bean Curd
2pcs
Red Capsicum
1pc
Onion
Pinch
Curry Leaf
Pinch
Garlic; minced

Method

1.
Fry the assam paste and add in the superior stock.
2.
Filter the stock mixture and set it aside to use for later.
3.
Fry the minced garlic and curry leaves in some oil, until fragrant.
4.
Add in the filtered assam and superior stock mixture, together with some salt, chicken powder, sugar, coconut milk and lime juice until it boils.
5.
Add in the fish head, lady's finger, aubergine, dried bean curd, diced red capsicum and diced onions, and cook for about 5 to 8 minutes before serving.