Ready in 1hour 5minutes
Fish head curry is immensely popular in Malaysia and Singapore. With South Indian origins, it uses a combination of various spices and ingredients to create its
well accepted delectable taste.
Fish curry powder
Fresh fish curry powder mix is a must. The quality and composition of the curry powder will affect the taste. Look out for Malaysian or Singaporean made fish curry powder mixture. If you are located in any of these countries, fresh curry powder mixture can be bought at the wet market.
Type of fish
As mentioned, red sea bream is typically used in fish head curry. Other white
fleshed fishes such as sea bass, gilt-head bream or talapia are also suitable
for making this flavourful curry. In most western countries, fish heads are not
readily available. It is not a problem to cook using a whole fish (cut into three parts). If there is still reluctance to cook the fish head, use fillets or cutlets as a replacement. The key importance is to use fresh fish and do not over cook it to prevent the flesh from becoming tough.)
▪️3 tsp tamarind paste
▪️800 ml Water
▪️8 garlic clove(s)
▪️10 chilli peppers (dried)
▪️50 g curry powder
▪️2 tbsp Water
▪️1 cm Ginger
▪️1 1⁄2 tbsp Rice
▪️4 tbsp Oil
▪️1⁄2 tbsp mustard seeds
▪️1 tsp fenugreek seeds
▪️1 curry leaves stalk(s)
▪️1 yellow onion(s)
▪️1 aubergine (Indian)
▪️6 ladies’ fingers
▪️1⁄2 tbsp Sugar
▪️1 tbsp salt
🛒1 fish , 1 1⁄2 tsp tamarind paste100
Add 1.5 teaspoons of tamarind paste into a bowl filled with 100ml water. Mix well. Pour the tamarind solution onto the fish and let it rest for 10 minutes.
🛒 8 garlic clove(s), 3 shallot(s), 10 chilli peppers (dried), 50 g curry powder, 2 tbsp water, 1 cm ginger
Blend garlic, shallot, ginger and dried chilies (soaked and deseeded). Set aside. Add water to curry powder and make into a paste.
🛒 1 1⁄2 tbsp rice
In an empty wok heated at medium heat, toast rice until browned. Pound or blend toasted rice until fine. Set aside
🛒 4 tbsp oil, 1⁄2 tbsp mustard seeds, 1
tsp fenugreek seeds, 1 curry leaves stalk(s), 1 yellow onion(s), 700 ml water
Heat 4 tablespoons of oil at medium heat. Sauté onions until fragrant before adding curry leaves. Add mustard seeds and fenugreek seeds. Continue sautéing until mustard seeds begin to pop. Add the blended ingredients and curry powder paste. When oil begins to separate from the ingredients, add pounded toasted rice and water to the wok. Increase heat to the maximum.
🛒 1 1⁄2 tsp tamarind paste, 1 aubergine
(Indian), 6 ladies’ fingers, 2 tomato(es), 1⁄2 tbsp sugar, 1 tbsp salt
Once curry boils vigorously, add fish, aubergines, ladies’ fingers and tomatoes. Reduce heat to the minimum and let it simmer until fish is cooked. It should take
about 8 to 10 minutes if fish is around 1 kg. Remove fish from curry once it is cooked. Leave aside. Add the rest of the tamarind paste, salt and sugar. Continue simmering for the next 40 minutes or until curry thickens.
Add fish head and the rest of the meat into curry. Increase the heat to allow it to boil. Once it boils, switch off the stove. Serve fish head curry with steamed white rice.
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