Curry fish head

Recipe for curry fish head

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Curry fish head is a popular and delectable dish that originates from Southeast Asia, particularly Malaysia and Singapore. This aromatic and flavorful recipe combines a succulent fish head with a rich and spicy curry sauce, creating a mouthwatering combination of textures and tastes. It is a perfect dish for seafood lovers who enjoy bold and exotic flavors. The dish is commonly enjoyed with steamed rice or bread, allowing you to savor every last bit of the delicious curry sauce.

Keywords: curry fish head, Southeast Asian cuisine, spicy, seafood, and aromatic.

Curry fish head details

Curry fish head, recipe Rating: 4.4
Number of votes:94 INGREDIENTS:

Serves 4

2 fish heads, cleaned and halved

10 okra, stem trimmed

2 brinjals, cut into wedges

4 tomatoes, cut into wedges

1 tsp fenugreek (biji halba)

2 garlic cloves, chopped

4 tbsp cooking oil

Spices:

2 tbsp coriander seeds

1.5 tbsp cumin (jintan putih)

8 dried chillies, soaked

4 garlic cloves

2 tbsp fish curry powder

1 tbsp tamarind paste + 1 liter water, soaked and strained for juice

1 tsp sugar

2 tsp salt

Methods:

1. Heat up wok and dry fry spices until fragrant. Transfer to a mortar and pastel and pound to a paste. Alternatively, process spices in a food processor. Add some water if necessary to make the grinding easier.

2. Heat oil in a wok. Fry fenugreek and chopped garlic until fragrant.

3. Add ground spices and continue to fry.

4. Pour in tamarind juice and add curry powder into the mixture. Bring to a boil.

5. Add fish heads, tomatoes,  okra and brinjal wedges. Cover and let simmer for 2-3 minutes until fish is cooked and vegetables are tender but not too soft. Season with sugar and salt.

6. Dish out and serve hot with rice.