Fish Head Curry

Fish Head Curry - a hit dish among the locals. The aroma from the spices, the tanginess from tamarind paste and the creamy texture from coconut milk, this recipe will definitely bring a delight to your taste buds!

Fish Head Curry Recipe

Servings: 4

INGREDIENTS:

• 800 gm Tenggiri fish head
• 1 tsp tamarind paste + water (mix together to soak fish heads)
• 2 red onions sliced thin 
• 2 lemongrass (white part only) bruised
• 3 sprigs curry leaves remove stems
• 1 tablespoon Indian five-spice blend 
• 7 tbsps fish curry powder + 1/2 cup water (mix together into a paste)
• 1 tablespoon tamarind paste (seedless)
• 5 ladies' fingers
• 1 medium sized purple brinjal
• 200 ml coconut milk 
• 1 litre of water
• 1/2 cup cooking oil
• 2 tsp salt adjust to taste
• 2 tsp sugar adjust to taste (optional - sugar helps to blunt any bitterness in the curry spices)
• 1 tomato cut into wedges
• a handful coriander leaves

(A) BLEND:

• 5 shallots
• 7 cloves garlic
• 30 gm ginger
• a little water

DIRECTIONS:

1. Blend ingredients (A) into a smooth paste and set aside.

2. Soak fish heads in tamarind water for 10 minutes. Discard water and set fish heads aside.

3. Add the cooking oil into a wok and heat on medium low heat.

4. Add five-spice blend and stir-fry for 1 minute. 

5. Next, add sliced onions, lemongrass and curry leaves. Stir-fry until onions are translucent.

6. Add all the sliced chillies and fry for 1 minute.

7. Next, add in the blended ingredients (A) and stir-fry until fragrant. About 3-5 minutes.

8. Add curry paste and cook until oil starts to separate. About 5-7 minutes.

9. Add 1/4 cup (60 ml) of water and cook mixture until oil separates. (2nd stir-fry)

10. Add another 1/4 cup (60 ml) of water and cook until oil separates. (3rd stir-fry)

11. Add tamarind paste and 600 ml of water. Mix well and bring to a gentle boil.

12. Add salt, sugar, ladies' fingers and brinjal. Cook for 1 minute.

13. Next, add in the fish heads. Cover wok with its lid and let simmer for 5 minutes.

14. Add coconut milk and 200 ml of water. Continue stirring and bring to a gentle simmer for another 2 minutes.

15. Lastly, add in tomato wedges and coriander leaves. Stir and off heat.

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