The recipe is inspired by “Fish head curry” from Singapore. I love it. However, when I try to make it, it’s quite difficult to get the original ingredients such as curry leaves, tamarind…So, I create this recipe in very easy style. I’m sure it’s really tasty!
・1 can Buri Nakabone-Misomi (cooked yellowtail with bones in miso sauce by KESENNUMA HOTEI Co., Ltd.)
・some cooking oil
・1 piece ginger (chopped)
・1 cloves garlic (chopped)
・1/2 onion (chopped)
・2 tbsp. curry powder
・2 tbsp. garam masala
・1 tsp. cumin
・1/2 tsp. chilli powder
・200 g tomato (diced) or diced tomato can
・200 ml water
・1 aubergine (cut to 2 cm cube)
・2 okra (cut to 3 cm length)
・30 g red pepper (sliced)
・1/2 tbsp. soy sauce or nam pla
・salt and pepper to taste
・10 g butter
・turmeric rice or white rice
・Sir fry garlic, chilli, and onion, then add all the spice into it. Cook them until fragrant. Add tomato and water and Buri Nakabone-Misomi with the juice. Simmer for 5 minutes.
2. Add aubergine, okra, red pepper and simmer for 5 minutes. Then add soy sauce or nam pla. Adjust the taste with salt and pepper.
3. Put butter into it and serve it with turmeric rice or white rice.