Honestly, I have never tried Fish Head curry in my entire cooking experience.
I thought that fish head would give out an awful fish odor and you wouldn’t be able to get much fish meat from the head.
Normally, I would buy the whole Red Snapper or Mackerel minus the head but my hubby loves fish head curry very much which we often dined out.
Hence, I decided to try out and searching for a simple and Easy Fish Head Curry recipe online.
I didn’t expect that fish head makes delicious curry as chicken curry too.
This Easy Fish Head Curry is similar to Chinese and Malay style recipe except Malay traditional curries use Bunga Kantan ( Ginger Flower Buds) that makes the curry more fragrant.
Sometimes when I am in a hurry, I buy ready-made curry paste but nothing could beat homemade curry paste by grinding chillies, onions, galangal, lemon grass, turmeric and belacan together.
Use food processor to mix all the ingredients together but first you have to cut them into smaller pieces before dumping them into the food processor.
Otherwise, it will take a longer time to grind the curry paste.
If you couldn’t find any original belacan blocks in supermarket, you can substitute it with belacan paste or belacan powder.
Belacan is one of the local traditional spice ingredient that gives the fragrant smell and taste after mixed with onions and chilli.
Belacan is made from dried shrimp, dried red chilli, minced garlic, onions and sugar, fried and dried which gives out AWFUL and smelly odor that attracts flies easily.
However, when belacan is mixed with other spice ingredients, it produces fragrant odor instead and taste super delicious!
As for the fish head, you could buy fresh Red Snapper or Mackerel fish head at the wet market, early in the morning.
Supermarket might not provide fresh fish head because unsold fish head are frozen and resold again.
Most fish heads sold are BIG in size. Choose fish head with more flesh at the neck area.
Easy Fish Head Curry
-1 large fish head (Red Snapper or Mackerel Fish)- cut into halves
-salt and pepper
-3 tbsp oil
-1 small brinjal (cut into circles chunks)
-1 cup thick coconut milk ( grated fresh coconut mix with 200ml water, squeezed)
-1 cup water
-2tbsp tamarind paste mix wit 1/2 cup water and strained
-1 tbsp curry powder
-1 tsp sugar
-salt to taste
-2 small tomato ( cut into quarters)
-12 dried chillies-soaked and remove seeds
-2 stalk lemon grass
-2cm piece galangal
-2cm piece belacan ( shrimp paste)
-2 medium onions
- Wash fish head well , season with salt and pepper. Pat some flour over the fish head if you are afraid of oil popping.
- Heat up wok with oil, saute grounded ingredients under low heat. Stir fry until fragrant, don’t let it burnt.
- Add in chunks of brinjal and stir fry well.
- Pour in coconut milk, water, curry powder, tamarind juice, salt and sugar to taste.
- When the curry boils, slip in fish head, bring to boil again.
- Lower heat, add tomatoes and simmer for 10min, until fish head is cooked.
- Use fork to poke the brinjals, if soften, Fish Head Curry is ready to serve.
Yield: 3-4 persons
More fish and meat recipes:
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