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Ingredients
- 600g Red snapper fish head (Washed and season with 2 tsp of MAGGI Concentrated Chicken Stock, Healthier Choice, Less Salt)
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- 6 pcs Ladies finger (Cut into half)
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- 2 Tomato (Cut into wedges)
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- 2 Green chilli (Cut into half and seeded)
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Seasoning
- 1 Cube MAGGI Ikan Bilis Stock Cube (Healthier Choice, Less Salt)
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Spices
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- 60g Tamarind paste (Add 600ml water to squeeze out the juice)
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Method
1. |
Heat oil, add in fish spices and fenugreek. Fry till fragrant. |
2. |
Add in chopped spices and fry for 5 minutes, stir in curry powder and tamarind juice and bring to boil. |
3. |
Add in fish head and curry leaves, cook each side of the fish head for 5 minutes. |
4. |
Continue boiling for 5 minutes. |
5. |
Add in large onion, ladies finger, and tomato and green chilli before serving. |