Fish Head Curry

Ingredients

850 grams head snapper, cut into 2

10 bay leaves

1 stalk sere, crushed

1 sheet of pandan leaves, torn to pieces, tie

750 cc coconut milk

2 tablespoons grated coconut, toasted, finely crushed

3 tablespoons oil

5 star fruit vegetables, cut into 2

1 tablespoon lemon juice

2 teaspoons of salt

15 pieces of red chili

1 cm turmeric, chopped

1 cm ginger, chopped

7 spring onions

3 cloves of garlic

1 tablespoon coriander seeds, toasted

1/2 teaspoon cumin, toasted

1/4 teaspoon aniseed, toasted

1/2 teaspoon ground pepper

1 tablespoon sour

How to cook Fish Head Stew:

Marinate head snapper with lemon juice and 1/2 recipe of salt until blended, allow 1/2 hour, drain, then coat with coconut mash until blended, set aside.

Puree red pepper, turmeric, ginger, onion, garlic, coriander, cumin, anise, pepper, acid, and 1/2 recipe of salt.

Heat oil, sauté the spices that have been mashed, sere, and pandan leaves until fragrant, then pour coconut milk, stir well, bring to a boil.

Insert bay leaves, star fruit vegetables, and head snapper and coconut mash, stir, and cook over medium heat until fully cooked and the sauce slightly oily with occasional stirring, remove from heat.