FISH HEADS goulash

FISH HEADS goulash
Material:
1 pcs of Lutjanus blackfordi fish head, cut two
2 tablespoons lime juice
1 teaspoon salt
600 ml coconut cream
1 pandan leaves, cut, tie
2 stalk lemongrass, crushed
6-7 carambola vegetable / wuluh
1-2 pieces of tamarind
10 bay leaves
2 tbsp oil for sauteing
3 tablespoons shredded coconut, toasted briefly, until soft and mashed
the oil out.
Spice paste:
15 red chillies
1 tablespoon coriander
1 / 2 tsp cumin
1 / 2 teaspoon aniseed
2 teaspoons whole black peppercorns
1 tablespoon chopped ginger
2 cloves garlic
10 pieces purple onion
Ways:
1. Marinate the fish head with lime juice and salt, Leave quarter-hour. Remasremas
with ground spices
2. Saute and closed with a stirring 1-2 times, until the fish change color.
3. Pour the coconut cream, coconut give mashed and other ingredients, cover. Let the moment.
4. Open the lid, stirring occasionally until boiling and cooked.
5. Serve warm.