Curry Fish Head咖喱魚頭
A popular Malaysian/Singaporean dish featuring a whole fish head simmered in a rich, spicy, and tangy coconut milk-based curry with an assortment of vegetables.
01Ingredients
- 1 Red Snapper Fish Head (approx. 1kg), cleaned
- 80g Singaporean/Malaysian Curry Fish Head Paste
- 400ml Thick Coconut Milk
- 500ml Water
- 2 tbsp Tamarind Paste
- 1 large Eggplant, cut into wedges
- 6 pieces Okra, ends trimmed
- 2 medium Tomatoes, quartered
- 1 sprig Fresh Curry Leaves
- 2 Green Chilies, slit lengthwise (optional)
- 3 tbsp Cooking Oil
- 1 tsp Salt (to taste)
- 0.5 tsp Sugar (to taste)
Nutrition (per serving)312kcal
- Protein34.2g
- Carbs12.8g
- Fat13.5g
Fiber 2.1 gSodium 724 mg
02Steps
- Clean the Red Snapper Fish Head thoroughly and pat dry. Mix Tamarind Paste with a small amount of warm Water to extract the juice, then strain.
- Heat Cooking Oil in a large pot or wok over medium heat. Add Curry Paste and Curry Leaves, sautéing until fragrant.
- Pour in the remaining Water and the extracted Tamarind Paste juice. Bring to a simmer. Stir in Thick Coconut Milk.
- Gently add the Red Snapper Fish Head to the simmering curry. Simmer for about 10-12 minutes, or until the fish is almost cooked through.
- Add Eggplant and Okra to the pot and continue to simmer until vegetables are tender. Then add Tomatoes and Green Chilies.
- Season the curry with Salt and Sugar to taste. Stir well and serve hot with rice.
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