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Fish Head Curry

Fish Head Curry
Category
Yields2 Servings

QUICK AND EASY RECIPE MAKE FROM SCRATCH! A hearty, one-pot fish meal, richly flavoured with a tangy curry spice paste, tamarind juice, coconut milk and fresh vegetables. This is a healthier version to make as you can avoid the ready-made pastes which usually come loaded with preservatives and flavourings.

It is a soupy dish made with braising a fish head in coconut milk soup base flavoured with aromatic curry spice paste, seasonings and tamarind juice. Fresh vegetables like lady finger, eggplant and tomatoes are added and stewed with fish head. This dish is all about bold and distinctive flavours. Salty, spicy, sourish and savoury.

INGREDIENTS
 fish head (cut into half)
 3 sprigs curry leaves
 2 stalk lemon grass
 1 footlong eggplant (cut into 5cm section, quartered)
 10 ladies fingers, (cut into 5cm section)
 3 tomatoes (cut into wedges)
CURRY SPICE PASTE
 10 shallots (peeled and cut)
 ½ large onion (peeled and cut)
 1 ½ inch ginger (peeled and cut)
 1 inch turmeric (peeled and cut)
 6 cloves garlic
 4 tbsp fish curry powder
 35 tbsp chilli paste
 2 tsp salt
 1 tbsp sugar
FOR THE CURRY SAUCE
 500 ml thick coconut milk, mixed with 750ml of water for thin coconut milk
 200 ml thick coconut milk
 3 tbsp heaped tamarind paste mixed with 125ml water, strained
1

Make the Curry Spice Paste
Blend yellow onion, shallots, garlic, ginger, turmeric, chilli paste and fish curry powder.

2

Fry paste & add liquids
Heat up a wok with 6 tbsps. of oil over medium heat. Stir continuously around to avoid burning the paste. If the paste gets a little dry, add 1 or 2 tbsps. of oil. It will take roughly 8-10 minutes. Once you see bubble forming around the edges, add the bruised lemon grass and curry leaves. Fry till fragrant and add thin coconut milk and tamarind juice. Increase the heat to medium high heat to allow the mixture to gently simmer. Do not let the mixture boil vigorously.

3

Add vegetables and fish head
Add eggplant slices, lady fingers, tomato wedges and halves fish head into the curry. Continue to simmer for about 15minutes till the fish head is cooked through. For a more rich and creamy tasting curry, thick coconut milk is added. Add sugar and salt to taste based on your preferences. Garnish with coriander and served in a claypot.

Ingredients

INGREDIENTS
 fish head (cut into half)
 3 sprigs curry leaves
 2 stalk lemon grass
 1 footlong eggplant (cut into 5cm section, quartered)
 10 ladies fingers, (cut into 5cm section)
 3 tomatoes (cut into wedges)
CURRY SPICE PASTE
 10 shallots (peeled and cut)
 ½ large onion (peeled and cut)
 1 ½ inch ginger (peeled and cut)
 1 inch turmeric (peeled and cut)
 6 cloves garlic
 4 tbsp fish curry powder
 35 tbsp chilli paste
 2 tsp salt
 1 tbsp sugar
FOR THE CURRY SAUCE
 500 ml thick coconut milk, mixed with 750ml of water for thin coconut milk
 200 ml thick coconut milk
 3 tbsp heaped tamarind paste mixed with 125ml water, strained

Directions

1

Make the Curry Spice Paste
Blend yellow onion, shallots, garlic, ginger, turmeric, chilli paste and fish curry powder.

2

Fry paste & add liquids
Heat up a wok with 6 tbsps. of oil over medium heat. Stir continuously around to avoid burning the paste. If the paste gets a little dry, add 1 or 2 tbsps. of oil. It will take roughly 8-10 minutes. Once you see bubble forming around the edges, add the bruised lemon grass and curry leaves. Fry till fragrant and add thin coconut milk and tamarind juice. Increase the heat to medium high heat to allow the mixture to gently simmer. Do not let the mixture boil vigorously.

3

Add vegetables and fish head
Add eggplant slices, lady fingers, tomato wedges and halves fish head into the curry. Continue to simmer for about 15minutes till the fish head is cooked through. For a more rich and creamy tasting curry, thick coconut milk is added. Add sugar and salt to taste based on your preferences. Garnish with coriander and served in a claypot.

Fish Head Curry

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