Fish Head Curry

The Fish Head Curry is a beloved dish in both Malaysia and Singapore. Originating in the 1970s from Mr. M.J. Gomez, the proprietor of a modest Indian eatery, it's interestingly not considered part of traditional Indian cuisine, as fish heads aren't commonly used in Indian dishes. Rather, the addition of the humble fish head was aimed at delighting Chinese patrons. Its popularity soared ever since, becoming a mainstay on menus in local Indian, Chinese, Malay, and Peranakan restaurants alike. Fish curries incorporate tamarind juice, resulting in a tangy and subtly spiced flavor profile unlike meat-based curries. For further insights into this dish, you may read up on the Singapore Tourism website.

Cooking Method ,
Cuisine , , ,
Courses , ,
Difficulty Beginner
Time
Prep Time: 5 5 mins Cook Time: 15 15 mins Rest Time: 5 5 mins Total Time: 25 mins
Servings 6
Description

The inclusion of fish head imparts a distinctive flavor to the curry. Red snapper fish is commonly preferred for fish head curries due to its naturally rich and sweet taste. Fish curries are typically enjoyed with steaming hot rice or alongside roti parathas. For this recipe, I use the brand Baba's fish curry powder. You may use other alternatives accordingly.

Ingredients
  • 600 grams red snapper fish with head (Marinate with 1 tablespoon of fish curry spice mix)
  • 2 tablespoons tamarind paste /asam jawa
  • 500 milliliters water
    • Paste ingredients (Blend):
  • 2 red onions (chopped)
  • 3 garlic
  • 1 ginger
    • Stir-fry ingredients:
  • 6 tablespoons vegetable oil
  • 2 curry leaves
  • 6 shallots (sliced thinly)
    • Other ingredients
  • 2 tablespoons dried chili paste (Add more if you want the curry to be spicy)
  • 1 1/2 teaspoon fennel seeds /jintan manis
  • 1 teaspoon fenugreek /halba
  • 1 1/2 teaspoon cumin powder /jintan putih
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon mustard seeds
  • 7 tablespoons fish curry powder (Add some water to make a paste)
  • 8 okra /bendi
  • 1 eggplant (chopped into 6 pieces)
  • 1/4 cup cherry tomatoes
  • 1 teaspoon salt
Instructions

  1. Marinate the fish with a tablespoon of fish curry powder and set aside.

  2. Extract the flavor and juice from the tamarind paste by squeezing it into 500ml of warm water. Discard the pulp and keep the tamarind juice aside.
  3. Blend all of the paste ingredients together to make the paste.

  4. In a pot, heat oil and sauté the stir-fry ingredients until the shallots become golden brown.

  5. Add in the blended paste and chili paste, sautéing until the mixture thickens and the oil begins to separate.

  6. Incorporate the fennel seeds, fenugreek, cumin powder, turmeric powder, and mustard seeds, then add the curry paste, continuing to sauté until the spices are well combined and the oil separates further.

  7. Now, pour in the tamarind juice, stir, and allow the curry boil over medium heat.

  8. Once boiling, add in the fish and okra and cook for another 5 minutes.

  9. Season with salt to taste. Finally, add the tomatoes, then remove from heat. Serve curry with hot rice or paratha.

Note

It is important to sauté the paste and spices until the oil separates to achieve a fragrant aroma. This happens when the liquid have cooked off and the oil will become more apparent, and floating around the mixture.

Wondering what to do with leftover curry once the fish is gone? Store it in the fridge! The following day, simply take it out and enjoy it with paratha or bread for breakfast. For an added protein boost, I often like to include boiled eggs into the curry.

Keywords: curry, fish
Read it online: https://recipeaffairs.com/recipe/fish-head-curry/

Thank you for your support! Do show us some love by sharing this recipe with your friends.