bro,
go buy the rempah from Tampines St11 round market, the Indian fella, his rempah is solid. tell him you cooking fish-head curry. then just around the corner, hoot the ang kohlee fish head, ask the uncle to chop it in half for you.
go to the vege stall, grab some ladyfingers, brinjal, tomato, curry leaves, chilli. one stalk of lemongrass is good.
most important! tau pok! and some freshly grated coconut lah. squeeze the coconut milk first, set aside
heat up the wok, add some oil, fry the curry leaves until your neighbor also can smell the fragrance, only then you add the rempah to fry. don't be afraid to add more oil. rempah not oily enough will get burnt quickly. fry the curry leaves and rempah mixture till the kitchen is full of the aroma, then you slowly add some coconut milk, then add ladyfingers, let it simmer a bit. add the brinjal and fish head, then cook with more coconut milk, the tau pok goes in now, then the tomatoes.
pour the remaining coconut milk to get desired thickness of the gravy, add some salt to taste. can add some sugar if the gravy is too spicy
bon appetite!
Zhihau Bro, thanks for this info.. Comes in handy for me since my parents still stay in Tampines.. Actually we got a lot of dry food stock supply inside our tugboat's kitchen.. All stocked up before we went to Bengkalis Indonesia on Sunday noon..
Then our Indon crew boys used up most of the kitchen supplies to make chicken Rendang, and varieties of other Malay dishes over these past 3 days.. Now they decided to fry the Red Emperor fish that they caught last night and eat it with Black soy sauce and hot white rice..
