蔬菜咖喱鱼头Fish Head Curry with Assorted Vegetables

材料：
石斑鱼头1/2个（约500克，砍件）、盐1茶匙、胡椒粉1/2茶匙、菜豆100克（切5公分长）、包菜150克（切方块）、茄子150克（切瓣）、羊角豆100克（切段）、番茄1粒（切4瓣）、豆腐卜8粒（剖开）、食油5汤匙、次椰浆500毫升、清水200毫升（和1 1/2汤匙江鱼仔粉混合）、椰浆头150毫升

香料：
咖喱叶2束、香茅2枝（拍烂）、蓝姜2公分（拍烂）

研磨香料：
小葱头200克、黄姜3公分、辣椒干15条（浸泡至软）、红辣椒3条（去籽）、峇拉煎2.5公分（烤香）、石古仔4粒、鱼咖哩粉2汤匙

调味料：
盐1-2茶匙、白糖适量

做法：
1.用少许盐和胡椒粉腌鱼头。
2.起锅热油，把香料炒香后加入研磨香料，炒至出油，倒入江鱼仔汤和次椰浆，慢火煮至滚。
3.用加盐滚水川烫羊角豆、茄子和菜豆至3/4熟。
4.把鱼头蒸5-6分钟后置放一旁，倒掉水分。
5.把椰浆头加入咖喱里，煮至滚，然后加入蔬菜、豆腐卜及鱼头，搅拌均匀后调味盛出。

【小贴士】
不要把鱼头直接放入咖喱一起煮，可以防止煮太熟。

Ingredients:
1/2 garoupa fish head(500g, cut into sizeable pieces), 1tsp salt, 1/2tsp pepper, 100g long beans(cut into 5cm lengths), 150g cabbage(cut into squares), 150g brinjals(cut into wedges), 100g ladies’ fingers(cut diagonally), 1 tomato(quartered), 8 pieces gluten puffs(tau pok, halved), 5tbsp oil, 500ml thin coconut milk, 200ml water mixed with 1 1/2tbsp ikan bilis stock, 150ml thick coconut milk

Spice ingredients:
2 sprigs curry leaves, 2 stalks lemon grass(smashed), 2cm piece galangal(smashed)

Ground sipce ingredients:
200g shallots, 3 cm fresh turmeric, 15 dried chilies(soaked to soften), 3 red chilies(seeded), 2.5cm piece belacam(toasted), 4 candlenuts(buah keras), 2tbsp fish curry powder

Seasoning:
1-2tsp salt, sugar to taste

Method:
1.Lightly season fish head pieces with salt and pepper.
2.Heat oil in pot and fry spice ingredients and saute until oil rinse. Add ikan bilis stock and thin coconut milk. Bring to a slow boil over low heat.
3.Scald ladies’ fingers, brinjals and long beans in boiling salted water until 3/4 cooked.
4.Steam fish head for 5-6 minutes and put aside. Throw away excess water.
5.Pour thick coconut milk into the curry and cook to a boil. Add in all the vegetables, gluten puffs and pre-steamed fish. Stir well. Add seasoning to taste the dish out and serve.