泰式咖喱鱼头THAI STYLE CURRY FISH HEAD

【材料】
石斑鱼头1/2只、香茅2支(拍烂) 、指天椒5条(拍烂) 、大葱1粒(剖半切片) 、咖哩叶2束、疯柑叶4片、茄子100克、椰浆150毫升、牛奶100毫升、高汤300毫升、食油5汤匙

【研磨香料A】
姜1公分、小葱头3粒、蒜头2瓣、辣椒泥3汤匙、肉类咖哩粉2汤匙

【调味料B】
鱼露1汤匙、白糖1茶匙或适量、酸柑汁2汤匙、鸡精粉1/2茶匙、江鱼仔精粉1/2茶匙

【做法】
1.起锅热油，把香茅、咖哩叶及大葱爆香，然后加入研磨香料A，炒至出油。
2.加入高汤，焖至滚后加入疯柑叶、指天椒及牛奶，大火煮滚。
3.鱼头烫熟后置放一旁。
4.咖哩汤里加入椰浆、茄子及调味料B，继续煮至滚后才加入鱼头。

【Ingredients】

Half portion Garoupa fish head
2 stalks lemon grass, smashed
5 bird’s eye chillies, smashed
1 onion, halved and sliced
2 stalks curry leaves
4 kaffir lime leaves
100g pea eggplants
150ml coconut milk
100ml UHT milk
300ml fresh chicken stock or water
5 Tbsp oil

【Spice ingredients (A) – (ground)】
1 cm ginger
3 shallots
2 cloves garlic
3 Tbsp chilli paste
2 Tbsp meat curry powder

【Seasoning (B)】
1 Tbsp fish sauce
1 tsp sugar or to taste
2 Tbsp lime juice or to taste
1/2 tsp chicken stock granules\
1/2 tsp ikan bilis stock granules

【Method】
(1)Heat oil in a wok and fry lemon grass, curry leaves and onion till fragrant. Add ingredients (A) and continue to fry until oil rises.
(2)Add chicken stock or water and cook to a simmering boil. Add kaffir lime leaves, bird’s eye chillies and milk. Bring to a quick boil.
(3)Scald fish head in a pot of boiling water. Dish out and put aside.
(4)Add coconut milk, pea eggplants and seasoning (B) to the curry sauce. Cook to a boil then add the fish head.