200gm salted fish head ( with bones, chopped into pieces)
oil for frying
3 red chillies
10 dried chillies( soaked)
2 cloves garlic
1tbsp coriander seeds( biji ketumbar)
1 small piece of turmeric( slightly less thn thumb size)
1 piece of belacan
1 stalk lemongrass( white parts)
1/2 tbsp mustard seeds(biji sawi)
1 spoonful of fish curry powder
1 eggplant( cut into pieces)
a bunch of long beans( cut into 4cm length)
some cabbage ( amount as you wish)
8 pieces of tofu pok ( puffed tofu, each cut into 2)
150ml-200ml of coconut milk
salt and sugar to taste
1. Shallow fry the salted fish pieces till lightly brown and drain on paper towels. Set aside.
2. Using the same oil, fry the mustard seeds until slightly pop.Set aside.Saute the pounded ingredients until fragrant, add in the salted fish and stir fry for several minutes. Add in the fried mustard seeds and curry powder, eggplant, cabbage and long beans. You can add in some water if it's dry. Stir fry 1-2 minutes
3.Pour in the water now and let it simmer for several minutes. Add in the coconut milk and the tofu , season with salt and sugar and taste. Cover and let simmer for another 20 minutes or until long beans get soft.
This tastes even better the next day and gets a little more saltier. You may add in more water when reheating it.
I am sharing this dish in the Muhibbah Malaysian Monday event hosted by Shaz ( test with a skewer)
Also Gertrude of My Kitchen Snippets is having a little giveaway at her blog. See if you could be the lucky one to own those lovely aprons. Dateline for this giveaway will be on May17th 2011. Please visit her blog for more details.