Mayung Fish Head Curry

Ingredients

• 1.3 kg mayung fish head
• 2 pcs lime
• Salt, sugar to taste
• 1 sachet Royco chicken flavor
• Diluted coconut milk 600 ml
• 1 box of sun kara instant coconut milk

Fine Seasoning ( Sauteed Until Fragrant )

• 10 cloves of red onion
• 5 cloves of garlic
• Handful of red chili
• 5 pcs curly red chili
• 6 candlesticks
• 1 piece of ginger
• 3 segments of turmeric
• Pepper to taste
• 2 segments of galangal

Complementary Seasoning

• 2 bay leaves
• 5 lbs lime leaves
• 1 lbr turmeric leaf (I skipped)
• 2 stalks lemongrass uk. medium
• 3 pieces of glugur acid (the sour is as pictured) you can also use gandis tamarind

The method

• 1. Wash the head of the mayung fish with water, then give the lime juice while turning it over, let stand 15 minutes. Then clean with clean water again, set aside.
• 2. In a pan, pour about 2 cups of water, wait until it boils. Then enter the thin coconut milk while stirring so that the coconut milk does not break.
• 3. Enter the ground spices and complementary spices alternately, then glugur acid then mix well.
• 4. You can add more water if the fish has not been covered with water.
• 5. Enter the coconut fish mayung, give salt, Royco, sugar, mix well.
• 6. Let stand until the spices seep into the fish meat. While occasionally stirring the water so that the spices are evenly distributed. Taste correction
• 7. After the fish is half cooked, add thick coconut milk and stir gently so that the coconut milk doesn't break and the fish head doesn't crumble
• 8. Wait until the fish is cooked and don't let the water/gravy dry.
• 9. Because the gravy is what makes it delicious/good when the fish head is served. Lift, the snapper head curry is ready to be served. May be useful
• Notes:
• The level of acidity & spiciness is according to taste

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