Ingredients /nutrition
- 5 shallots
4 cloves garlic
1 pc ginger
- oil for stir frying
- 1 star anise
- 2 cloves
- 1 cinnamon stick
- 1 dried assam dice
- 5 stalks curry leaves
salt and sugar to taste
- 2 red snapper fish heads
- 1 sliced brinjal
- 1 packet curry powder
- 550 ml coconut milk
Methods / instructions
- Ground the first 3 ingredients and stir fry in hot oil together with star anise, cloves, cinnamon stick, salt and sugar until fragrant.
- Add in remaining ingredients and cook until fish is cooked and sauce is at a desired viscosity.
- Serve hot with steamed white rice.
Servings: 4
More Malaysian cookings:
Nyonya food, Eurasian dishes, kueh, rendang, spices, curry, rice, desserts recipes
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