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.

Nutrition (per serving)

Ingredients

• 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)

Steps

1. 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.
2. Heat Cooking Oil in a large pot or wok over medium heat. Add Curry Paste and Curry Leaves, sautéing until fragrant.
3. Pour in the remaining Water and the extracted Tamarind Paste juice. Bring to a simmer. Stir in Thick Coconut Milk.
4. 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.
5. Add Eggplant and Okra to the pot and continue to simmer until vegetables are tender. Then add Tomatoes and Green Chilies.
6. Season the curry with Salt and Sugar to taste. Stir well and serve hot with rice.

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