Fish Head Curry

Fish head curry, its an unique dish and one of the most popular fish dish all over Malasia and Singapore. So here is the recipe for you all to try..

Ingredients

• Fish Head 1 medium size Red Snapper, Grouper, Tuna, King fish, Salmon etc, Cleaned( i have used King Fish head here)
• Malaysian Fish Curry Powder 3 -4 tbsp
• Chilli Powder 1- 1 1/2 tbsp
• Oil / Butter/ Ghee 2 tbsp
• Garlic Cloves 6 chopped
• Feng Greek Seeds 1 tsp
• Tomatoes 2 medium size cut into wedges
• Brinjal 1 cup cubed
• Okra / Ladies Finger 1 cup cut into 1 1/2 inch pieces
• Green chilli 2 sliced
• Red chilli 2 sliced
• Tamerind Pulp 1 tbsp
• Water 4 cups
• Coconut Milk 1/2 cup
• Sugar 1tsp
• Salt and Pepper 

To grind

• Coriander Seeds 2 tsp
• Cumin Seeds 1 1/2 tsp
• Dry Red Chilli 8 nos

Dry roast the above ingredients and once its cool grind in a mixer and keep it aside.

To Make Malasian Fish Curry Powder

• Coriander Seeds 1/2 cup
• Clove 1 tbsp
• Fennel Seeds 1 tbsp
• Black Mustard Seeds 1 tbsp
• Feng Greek Seeds 2 tbsp
• Black Pepper corns 2 tbsp
• Dry Red chilli 3
• Cumin Seeds 2 tbsp
• Cardamom 4 nos
• Ginger Dried 1 medium size piece
• Curry Leaves few chopped
• Turmeric Powder 1/4 cup

Place all the whole seeds in a frying pan and dry roast for a minute or two, until they release their fragrance. Add turmeric Powder and curry leaves saute for 1 minute and remove from fire and keep it aside. 

Cool them slightly and then put it a mixer and finely ground and keep it aside.

Store in an airtight jar for unto 6 months, in a dry , cool place.

Method

Rub salt all over fish head , leave on for 15 minutes, then rinse salt off.

In a small bowl combine fish curry powder and chilli powder , add a few tbsp of water and mix into a thick paste 

Heat Ghee or Oil in a hot medium sauce pan, add menu greek seeds and garlic stir fry for about 1 minute. Add curry paste which we mixed in the bowl and grounded chilli mix , reduce heat to low , stir fry until oil starts ooze from paste, do not burn. 

Using your fingers, mix tamarind paste around 4 cups of water , strain , discard seeds and fibres. 

Add tamerind water , bring to a boil.

Add coconut milk, fresh tomatoes, brinjal and okra, green chilli, red chilli, sugar and season with salt and pepper powder, stir well. 

When it comes to a slow boil, add fish head, cover and simmer gently. When fish head is just cooked, remove from heat, let stand for 15 minutes. 

Serve warm with bread, roti or steamed rice.

NB: Next time you buy a large whole fish, or medium sized fish, reserve the head and try out this recipe, you can add 1 or 2 flesh pieces also along with the head that also tastes good. But the sweetest meat is from the fish is from the head. Enjoy cooking..