FISH CURRY PASTE 咖喱鱼酱

INGREDIENTS : PALM OIL , SHALLOT , GARLIC , LEMONGRASS , TURMERIC , GALANGAL , GINGER , CANDLE NUT , DRIED CHILLI , CURRY LEAF , CURRY POWDER , CHILLI POWDER , MSG , SALT , SUGAR , BENZOIC ACID

3-6 人份量

3-6 SERVINGS

材料 (A)
松兴咖喱鱼酱	200克
水	650克
茄子	1 条 切成4片
长豆	4 条 切段
角豆	4 条 切段
香茅	1 条 拍扁
咖喱叶	几片

材料 (B)
鱼头 1/2个	600克至1公克
青辣椒	1 条 切段
红辣椒	1 条 切段
大葱	8粒 切块
番茄	1粒 切成4块

材料 (C)
椰浆	100克

INGREDIENT (A)
SIONG HENG FISH CURRY PASTE	200G
WATER	650G
EGGPLANT	1 STRIP CUT INTO 4 SLICES
LONG BEAN	4 STRIP CUT INTO SLICES
LADY FINGER	4 STRIP CUT INTO SLICES
LEMONGRASS	1 PIECE PAT FLAT
CURRY LEAF	A FEW PIECE

INGREDIENT (B)
FISH HEAD 1/2 PC	600G – 1KG
GREEN CHILLI	1 STRIP CUT INTO SLICES
RED CHILLI	1 STRIP CUT INTO SLICES
RED ONION	8 CAPSULES DICED
TOMATO	1 CAPSULES CUT INTO 4 SLICES

INGREDIENT (C)
COCONUT MILK	100G

煮法

1. 170克的松兴咖喱鱼酱和650克的水放入锅内一起搅拌均匀
2. 再把其他材料A 加入锅内一起煮至滚
3. 当以上材料烹煮至半熟，便可加入材料B , 再烹煮2 分钟
4. 将椰浆慢慢倒入锅内再煮2 分钟
5. 上碟即可

COOKING METHOD

1. 170g of Siong Heng Curry Fish Paste and 650g of water are put into the pot and mix well
2. add ingredients A to the pot and cook until boiling
3. add ingredient B and cook for another 2 minutes
4. slowly pour coconut milk into the pot and cook for 2 minutes
5. Ready to serve