正宗咖喱魚頭做法

2018年08月25日     1,113     檢舉

正宗咖喱魚頭

5

製法

製作魚咖喱粉 / Making Fish Curry Powder

材料 Ingredients 芫荽籽 5湯匙 5tbsp coriander seeds 茴香籽 1茶匙 1tsp fennel seeds 小茴香籽 1/2茶匙 1/2tsp cumin seeds 胡椒粒 1/2茶匙 1/2 tsp peppercprns 乾辣椒 30克 30g dried chillies 黃薑粉 1/2茶匙 1/2 tsp turmweic powder

1. 將所有香料(除了辣椒和黃薑粉之外)放在小煎鍋裡,以中慢火烘乾至芳香。放一旁待涼。Place the whole spices(except chilies and turmeric powder)in a small frying pan. Over a medium-low heat, dry-roast the spices until fragrant. Allow the roasted spices to cool.

2. 用磨豆機或臼鎚,把乾辣椒、烘乾的香料和黃薑混合磨碎,然後放在乾身的容器裡。In a grinder or using a mortar and pestle, add the dried chilies, the roasted spice seeds and turmeric powder, grind until fine. Store in a dry container.

製作魚調味醬 / Making Fish Spice Paste

材料 Ingredients 薑 50克 50g ginger 乾蔥頭 100克 100g shallots 蒜 50克 50g garlic 黃薑 30克 30g turmeric 香茅 2條 2 stalks lemongrass 新鮮辣椒(可用指天椒來增加辣度) 80克 80g fresh chili(you can add bird-eye chili for extra spice)

1. 薑、蒜頭、黃薑和香茅去皮,略為切碎。Peel and chop roughly the ginger, garlic, turmeric and lemongrass.

2.將材料放進攪拌機裡攪拌成醬。Blend all the ingredients together in a food processor until you have a fine paste.

製作咖喱魚頭 / Making Fish Head Curry

材料 Ingredients 大魚頭去鱗洗淨及抹乾(可選紅鯛魚、石斑或三文魚頭) 1個 1 big fish head, descaled, washed and dried(red snapper, garoupa or salmon) 鹽 2茶匙 2 tsp salt 黃薑粉 2茶匙 2 tsp turmeric powder 魚咖喱粉(參考上文) 1 1/2湯匙 1 1/2 tbsp fish curry powder from above 椰奶 450毫升 450ml coconut milk 雞湯 450毫升 450ml chicken stock 水 450毫升 450ml water 亞參膏(浸泡在4湯匙暖水內,然後榨出汁液) 2湯匙 2 tbsp tamarind pulp, soaked in 4 tbsp warm water and strained for juice 秋葵(對角切半) 150克 150g okra, halved diagonally 青辣椒(切半,去籽) 5隻 5 green chilies, halved, seeds removed 番茄(切4件,去籽) 4個 4 tomatoes, seeded and quartered 油 4湯匙 4 tbsp oil 炸魚頭用的油 適量 Oil for deep-frying the fish head 糖 2湯匙 2 tbsp sugar 魚露 2湯匙 2 tbsp fish sauce 雞粉 1茶匙 1 tsp chicken powder

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1. 先將魚頭用2茶匙鹽醃1至2小時,然後灑上2茶匙黃薑粉。Marinate the fish head for 1-2 hours with 2 tsp salt, and then sprinkle the 2 tsp turmeric powder onto the head.

2.用猛火燒紅鑊,倒入足夠份量的油來炸魚頭。油一熱,將魚頭炸成金黃色,然後盛起,瀝油。Heat the wok with enough oil for deep-frying the fish head. When the oil is hot, fry the fish head until golden pown, then dish up and drain away the oil.

3. 鑊燒紅,下4湯匙油。炒香魚調味醬,慢火炒至醬料吸收油分,並出現點點紅油,此時,醬料的香味溢出。Using the same wok, add 4 tbsp new oil and heat until hot. Stir in the fish spice paste and saute until all the oil has been absorbed by the paste and spots of red oil begin to appear. By this time, the paste will also be exceedingly fragrant.

4. 加入 1 1/2湯匙魚咖喱粉,拌勻。(可把此步驟製成的咖喱料急凍,於日後取用。)Add the1 1/2 tbsp fish curry powder and mix well.(You can freezed the curry at this point for later use.)

5. 拌入200毫升最稠的椰奶(通常為浮在面層的部分),炒一會兒後,紅油會滲出,然後倒入餘下的椰奶。Now add in 200ml of the thickest part of the coconut milk(usually this is what floats to the top). Saute some more, you will see red oil oozing out. Then add in the rest of the coconut milk.

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