Fish Head Curry - 咖喱鱼头

在英文报上看到了这个食谱，很想把它记下来，以备参考之用：

Asam fish head curry, main ingredient:
1 garoupa fish head, cut into 4 pieces
5-6 ladies finger
1 tomato, quartered
1 onion, cut into wedges
salt and sugar to taste
1/2 tsp ikan bilis stock granules [or use the real ikan bilis soup :)]

Spice ingredients (A)
8 shallots
3 cloves garlic
20g dried shrimp paste (belacan)
100g dried chilies, soaked
2 tbsp chili powder
2 tbsp fish curry powder

Ingredients (B)
2 stalks leman grass, smashed
1 wild ginger flower bud (bunga kantan), halved and smash stem
2 springs polygonum leaves (daun kesom)

Mix and strain
4 tbsp tamrind paste
250ml water

Seasoning
1 tbsp light soy sauce
salt and sugar to taste

Arrange the fish pieces on a heat proof dish
steam for 10 minutes or until cooked
pour out the excess liquid from the fish
add seasoning and put aside

Heat oil in a wok and sauté ground spice ingredients until fragrant
add in lemon grass, wild ginger bud and polygonum leaves
continue to sauté for a while, then pour in tamarind juice and bring to boil

Add ladies fingers, tomatoes onion and adjust seasoning to taste
put cooked fish in a serving bowl and dish out cooked spice gravy over.
Serve immediately.