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Banded Snakehead Fish Curry 

Salted whole snakehead fish is cooked in oil base gravy to serve as main dish and coriander add on the top. Because of this fish has only one middle bone and easy to remove, you will have no difficulty to eat.

Catfish - 1 fish
Onion - 2
Garlic - 2
Ginger - about 1 inch
Dried cursh chilli - 1 tablespoon
Lemon Grass - 1
Tumeric - a little
Salt - a little
Chicken powder - a little
Fish sauce - 1 tablespoon
Tamarind paste - a little
Coriander - a few
Click here to see Step by Step in English

The following is the instruction of how to cook step by step in English
  1. Cleanse the fish by removing scales and fins not its heat.
  2. Put the fish on chopping board and slowly crush it with the granite pestle. Separate the head and take its organs out. Hold the fish from tail and flip its inside out. Then the bone will come out and chop it off from the tail. Make sure fish skin is now inside and meaty inner parts are brought outside.
  3. Chop onions, garlic, ginger and lemon grass into thin pieces and pound them together with dried crush chilli for curry paste
  4. Use half of the paste for fish stuffing and other half for panfry. For the stuffing, mix half of the curry paste with soy sauce, small amount of oil, salt and chicken powder. Apply this stuffing onto the flipped inside-out fish and flip the fish back to original shape. So it is nicely stuffed in shape.
  5. Panfry other half of the paste.
  6. When the paste is fairly cooked, add fish and flip the fish often. When it becomes softer, add hot water until it is above 0.5 cm of the fish. Close the lid and keep heating.
  7. When it has absorbed most of the water and become juicy, it is ready.
  8. If you prefer it to be slightly sour, add tamarin paste and heat it a little bit longer. You may also garnish it with coriander and basil.
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Posted Date : 01-May-2014
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