Curry Fish Head咖哩魚頭
A rich and aromatic Malaysian curry featuring a whole fish head simmered in a coconut milk-based gravy with a blend of spices, vegetables like okra, eggplant, and tomatoes. It's known for its bold, spicy, and tangy flavors, often enjoyed with rice or roti.
01Ingredients
- Fish head (e.g., Red Snapper, Grouper), 1 (about 800g-1kg), cleaned and halved
- Curry powder for fish, 4 tbsp
- Chili powder, 1 tbsp
- Turmeric powder, 1 tsp
- Thick coconut milk, 400ml
- Thin coconut milk, 200ml
- Tamarind paste, 2 tbsp (soaked in 1/4 cup warm water, then strained)
- Cooking oil, 4 tbsp
- Onions, 2 medium, sliced
- Garlic, 6 cloves, minced
- Ginger, 2-inch piece, sliced or julienned
- Curry leaves, 2 sprigs
- Fenugreek seeds, 1/2 tsp
- Mustard seeds, 1/2 tsp
- Okra (lady's fingers), 8-10, trimmed
- Eggplant, 1 medium, cut into wedges
- Tomatoes, 2 medium, quartered
- Green chilies, 2-3, slit (optional)
- Salt, to taste
- Sugar, 1/2 tsp (optional)
Nutrition (per serving)385kcal
- Protein32.5g
- Carbs14.2g
- Fat22.8g
Fiber 3.1 gSodium 520 mg
02Steps
- Mix curry powder, chili powder, and turmeric powder with a little water to form a thick paste.
- Heat cooking oil in a large pot or wok over medium heat. Add fenugreek seeds and mustard seeds, and sauté until fragrant, about 30 seconds.
- Add sliced onions, minced garlic, sliced ginger, and curry leaves. Sauté until the onions soften and turn translucent.
- Add the prepared spice paste. Cook, stirring constantly, until the oil separates and the paste is fragrant.
- Pour in the thin coconut milk and strained tamarind paste. Bring to a simmer, stirring occasionally.
- Add the eggplant wedges and okra. Cook for about 5 minutes until the vegetables start to soften slightly.
- Carefully place the fish head pieces into the simmering curry. Pour in the thick coconut milk. Add green chilies and tomatoes.
- Gently stir and bring the curry back to a gentle simmer. Do not stir vigorously as it might break the fish. Cover and cook until the fish is cooked through and the vegetables are tender.
- Season with salt and sugar to taste. Serve hot with steamed rice or roti.
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