Quick and Easy Curry Fish Head recipe

Kari Kepala Ikan or usually known as Curry Fish Head among the locals, is a popular dish in Malaysia and Singapore for the exquisite flavor.

Although fish head doesn’t compromise much fish meats on the head, it gives the fish flavor into the curry stew that most people enjoyed eating the side ingredients which are absorbed well into the thick curry gravy.

Curry Fish Head is usually served on Birthdays, Breaking Fast meals during the fasting period ( Ramadan), dinner or festive seasons.

This fish recipe is able to serve up to 4 persons per meal with just one fish head!

How to prepare Curry Fish Head

#Fish Head

Always buy fresh fish head from the wet market, early in the morning when the fishes are brought in.

There are several types of fish heads sold in the market but Red Snapper has the most flesh among other fishes.

Always choose the fish eyes that are crystal clear and the scales are shiny bright.

#Vegetables

Okras ( also known as ladies fingers or bendi), eggplants ( also known as Brinjals) are commonly added into curry stews because they are able to absorb the curry gravy quickly.

Some people add in tomatoes for extra sweetness and tauhu-pok ( beancurd puff) for more proteins.

You could also substitute the veggies with long beans or cabbages but NOT carrots because the orange tubers do not match the flavor in curries.

What is fenugreek?

It is a tiny brown seed that gives out distinctive sweet smell.

It is one of the spice and herbs family that often used in curries among the Indians and Malay cuisine.

Curry Fish Head Recipe

Ingredients to prepare:

• 1 large fish head ( Red Snapper with some meat on the head)
• 1 large red onion
• 1 tbsp fenugreek
• A few curry leaves
• 2 tbsp fish curry powder or paste
• 1 cup plain flavor yogurt
• 1 tsp tamarind pulp mix with 2 tbsp water
• 1 cup thick coconut milk , freshly squeezed from coconut
• Salt and sugar to taste
• 2 baby eggplants or 1 long eggplant-sliced
• 5 okras, cut into 3 sections
• 3 tomatoes-quartered
• 4 green chillies ( optional)-deseeded and sliced
• 1 stalk lemon grass- cut into sections
• Cooking oil

Blend or pound ingredients together:

200g shallots

200g garlic

100g ginger

Step by step instructions

• Bring a wok to heat with 1 tbsp of Sunflower Oil.
• Stir in the pounded ingredient paste, fenugreek and curry leaves. Stir fry until aromatic.
• Toss in the curry powder and yogurt, keep stirring under low heat in order not to burn them.
• Add in 1/2 cup water, tamarind juice, coconut milk, salt and sugar to taste.
• Before adding in the fish head, sprinkle with a little salt over the head.
• Stir all the ingredients slowly for a few minutes.
• 10 min before turning off the heat, toss in the eggplants, okras, tomatoes and green chillies.
• Allow to simmer under low heat.
• As for the lemon grass, lightly beat it using the back of a cleaver and add it into the curry stew.
• Turn off heat after all the ingredients and fish head are cooked.
• Serve hot with white or brown rice.

Yield: 3-4 persons.

Tips:

You can replace the yogurt with condensed milk instead.

As for coconut milk, you can also use powdered coconut milk, mixed with 100ml of warm water. Make sure the coconut milk is diluted well.

Otherwise, you can use boxed coconut milk.

Written by peachpurple

Photo taken by peachpurple

More food articles by peachpurple:

Red Snapper with Sweet and Sour Sauce