Malaysian Fish Head Curry
Spicy coconut sauce
Eggplant, okra (ladies' fingers) and long beans are optional vegetables that suitable for this dish.
Ingredients
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Fish and Vegetable
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1 kg Fish headOr fish fillet
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2 Red tomatoes
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Spice Paste
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3 cloves Garlics
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120 grams ShallotsPeeled and sliced
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4 tablespoons Fish curry powder
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5 grams GingerPeeled
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2 stalks Lemongrass
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6 grams Turmeric
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10 grams Galangal
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60 grams Red chiliesSliced
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1 1/2 tablespoons BelacanOr shrimp paste
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10 Dried chilies
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Spices
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1 stalk Curry leaves
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2 stalks Laksa leaves
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1/2 tablespoon Tamarind paste
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Seasoning and Garnishing
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200 ml Coconut milk
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1 1/2 teaspoons Salt
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1 tablespoon Sugar
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1 stalk Curry leaves
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Other ingredients
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1/2 cup Vegetable oil
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700 - 800 ml Water
Directions
In Southeast Asian, fish head curry are immensely popular in Malaysia, Singapore and Indonesia. There are few different recipe to cook this dish that origins from south Indian. Various spices and ingredients are combined to create spicy and creamy delicious dish.
Deseed the red chilies and soak in water for 10 minutes. While waiting, prepare all other the spice paste ingredients.
Using a mortar and pestle or an electric blender, blend all the spice until fine.
If you are using a mortar and pestle, first thing to do is pound the lemongrass and turmeric together until they become a paste. Then add the remaining spices.
Don't forget to add in the dried chilies also into this spice paste.
Heat up cooking oil in a wok or pan. Stir fry the spice paste until fragrant and oil starts to float. It takes about 10 minutes.
Add in the curry leaves and continue stir fry for another minute.
Dilute tamarind paste in 2 tablespoons water. Mix it well to make tamarind juice.
Cover the wok or pan and let it simmer for 5 minutes.
Add in water, tamarind juice, and laksa leaves. Continue stir for another minute to mix well.
Add in the coconut milk and stir well. Then add the fish head, and add the tomatoes after slice them into quarters.
Continue cook until the fish is tender or around 5 minutes.
Add sugar and salt to taste. Remove from the heat.
Plate out and garnish with curry leaves. Serve while hot with hot steamed white rice.
Recipe Reviews
Ingredients
Fish and Vegetable |
|
| 1 kg Fish head | |
| 2 Red tomatoes | |
Spice Paste |
|
| 3 cloves Garlics | |
| 120 grams Shallots | |
| 4 tablespoons Fish curry powder | |
| 5 grams Ginger | |
| 2 stalks Lemongrass | |
| 6 grams Turmeric | |
| 10 grams Galangal | |
| 60 grams Red chilies | |
| 1 1/2 tablespoons Belacan | |
| 10 Dried chilies | |
Spices |
|
| 1 stalk Curry leaves | |
| 2 stalks Laksa leaves | |
| 1/2 tablespoon Tamarind paste | |
Seasoning and Garnishing |
|
| 200 ml Coconut milk | |
| 1 1/2 teaspoons Salt | |
| 1 tablespoon Sugar | |
| 1 stalk Curry leaves | |
Other ingredients |
|
| 1/2 cup Vegetable oil | |
| 700 - 800 ml Water | |
