Curry Fish Head 咖哩鱼头 Kari ikan

材料：
- 3 大匙油，10粒葱头仔，切碎
- 2 支香茅，拍烂
- 1 大匙咖哩叶
- 10 粒豆腐卜，切半
- 1 条茄子，切条
- 1000 ml稀椰浆
- 3 大匙阿三膏，加入100ml水，隔渣
- 1/2 只鱼头，约600g
- 5 条羊角豆，切段
- 200 ml 浓椰浆

调味料：
- 3 大匙咖哩粉(海鲜)
- 1/2 大匙英国咖哩粉(瓶装)
- 1 小匙黄姜粉
- 2 小匙盐
- 1 大匙糖
- 1大匙生抽

做法：
1．烧热3大匙油，爆香葱头仔碎，加入香茅和咖哩叶炒香。
2．将调味料、豆腐卜和茄子加入炒香，加入稀椰浆和阿三汁煮滚，下鱼头转小火续煮lO分钟。
3．加入羊角豆和浓椰浆再煮5分钟便可盛起享用。

Ingredients:
- 3 tbsp oil
- 10 shallots，chopped
- 2 stalks，lemongrass，bruised
- 1 tbsp curry leaves
- 10 taufu-pok, cut into half
- 1 eggplant，cut into strips
- 1000 ml thin coconut miIk
- 3 tbsp asam paste，mixed with 1 00ml water and squeezed out juice
- 1/2 fish head, about 600g
- 5 lady's fingers, sliced
- 200ml thick coconut milk

Seasoning:
- 3 tbsp curry powder(seafood)
- 1/2 tbsp imported bottle curry powder(England)
- 1 tsp turmeric powder
- 2 tsp salt
- 1 tbsp sugar
- 1 tbsp light soya sauce

Method:
1．Heat up 3 tbsp oil，saute chopped shallots until fragrant．Add in lemongrass，curry leaves and stir-fry until aromatic．
2．Add in seasoning，taufu-pok，eggplant and stir well.Pour in thin coconut milk, asam juice and bring to boil．Add in fish head．Lower the heat and continue to cook for 10 minutes．
3．Add in lady's fingers, thick coconut milk and continue to cook for another 5 minutes．Dish up and serve．

** Recipes by Alan Kok & Bryan Ong “Hawkers’ Fair Simplified”,2003, P.48