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.

Nutrition (per serving)

Ingredients

• 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)

Steps

1. Mix curry powder, chili powder, and turmeric powder with a little water to form a thick paste.
2. 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.
3. Add sliced onions, minced garlic, sliced ginger, and curry leaves. Sauté until the onions soften and turn translucent.
4. Add the prepared spice paste. Cook, stirring constantly, until the oil separates and the paste is fragrant.
5. Pour in the thin coconut milk and strained tamarind paste. Bring to a simmer, stirring occasionally.
6. Add the eggplant wedges and okra. Cook for about 5 minutes until the vegetables start to soften slightly.
7. Carefully place the fish head pieces into the simmering curry. Pour in the thick coconut milk. Add green chilies and tomatoes.
8. 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.
9. Season with salt and sugar to taste. Serve hot with steamed rice or roti.

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