NA TOK SKO KAPA

Submitted by admin on Mon, 08/06/2012 - 09:02
Description

Fish Head Curry

Yield
4 Servings
Preparation time
30 minutes
Cooking time
0 minutes
Total time
30 minutes
Taxonomy
Instructions
  • Clean fish heads carefully and cut into medium-sized pieces. Wash and drain thoroughly.
  • Place fish heads in a pan over low heat without any water or oil. Cook, stirring occasionally till all water from the fish evaporates and the odor of raw fish is gone.
  • Put in the remaining ingredients and continue cooking for 5 minutes (stirring occasionally)
  • Pour in 2-and-half cups water and simmer till gravy thickens.

Transfer contents into a bowl and serve it with steamed rice or pulao.