Fish head curry has always scared me especially when I have a good chef for a mother. Thank god my fish head curry this time turns out well, in fact from my extreme critic of a father, it was extremely well executed. Phew.. I had thought it will turn out bad, either too watery or lacking of the important flavor that creates the ‘kick’ in the curry.

Don’t look at me for the recipe, whenever I  make curry, I will never use the same quantity for each cooking. Anyway my parents went to Kulai Tesco and bought baby octopus and oysters. The oysters were cooked for lunch just now in Oyster Egg dish.

It’s the same as making omelette the only difference is that alot of Coriander Leaves (Daun Ketumbar in Malay), Spring Onions (Daun Bawang), black pepper and white pepper are added. Then served with a large helpful serving of chilli sauce. Oh yummy…

I would want to share my own recipe for you but in the mean time while I get the right quantity right since I usually chuck all of my ingredients in without measuring the amount, you can get the recipe from this website. The recipe looks decent and feasible but please take note, do not use those large size oyster in your dish. It’s a waste of good oyster and when you try to swallow and bite them, it tasted quite disgusting with your omelet.

It’s best to use small sized oysters which you can easily get in Hypermarkets like Tesco, they usually have it. I don’t use potato flour as it is starch and usually used by the hawkers to get more volume from the egg, so I usually leave it out. I’d rather just use plain old chicken eggs.

Try the recipe out and tell me the outcome ok?

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