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Fish head curry Recipe

Fish head curry Recipe

Fish head curry Recipe

Heaven to true gastronomes, this blend of perfumed herbs and spices-including citrusy lemongrass, refreshing galangal and mint-adds amazing scents and flavours to the sauce. Fish head curry is prized in Malaysia for the meat around the cheeks and eyes.

Ingredients :

    • 1 fresh snapper head (about 500 g/ 1 lb)
    • 2 tablespoons oil
    • 2 tablespoons Aromatic Nonya Spice Paste
    • 1 tablespoon Sambal Oelek Chilli Paste or other sweet chilli paste with prawn paste in it
    • 1 tablespoon Fish Curry Powder
    • 1 sprig curry leaves (about 15 leaves)
    • 1/2 tablespoon tamarind pulp, mashed with ¼ cup (60 ml) hot water and strained to obtain the juice
    • 11/2 cups (375 ml) water or Fish Stock
    • Salt and ground white pepper, to taste

Method :

    1. Prepare the Sambal Oelek Chilli Paste, Aromatic Nonya Spice Paste, Fish Curry Powder and Fish Stock.
    2. Scale and clean the fish head thoroughly. Cut off the gills with a pair of kitchen scissors. Cut the head into half lengthwise so that the 2 halves can sit flat in the pan. Rinse well, then pat dry with paper towels.
    3. Heat the oil in a wok and stir-fry the Aromatic Nonya Spice Paste, Sambal Oelek, Fish Curry Powder and curry leaves over medium heat until fragrant, about 3 minutes. Stir in the tamarind juice and water or Fish Stock and bring to a boil. Reduce the heat to low, cover and simmer for about 3 minutes or until the curry is slightly thickened.
    4. Add the fish head to the curry, increase the heat to high and bring to a boil, turning the fish a few times to coat it well with the curry. Lower the heat and simmer uncovered for about 3 minutes until the fish is cooked and the curry is thick. Season with salt and pepper to taste, adjusting with more tamarind juice if desired. Remove from the heat and transfer to a large serving bowl. Serve hot with steamed rice, Okra Stuffed with Prawn Sambal and a yoghurt raita.

SERVES : 4–6  
COOKING TIME : 10 mins