Curry Fish Head – 咖喱鱼头

If you’re local. and spice is your thing, you’re probably a fan of Curry Fish Head. And like many of you, so are we!

What really makes Curry Fish Head special is in allowing the spice to really infuse itself into the flesh of your fish. Our choice of fish is the red snapper, so get yourself a good selection of fish head from your neighbourhood market!

The key is not to overcook the fish head! By adding in the mustard seeds, curry leaves & fenugreek seeds, the aroma created can be hunger-inducing – so beware if you finish up this dish quickly.

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  • Servings: 4

  • Time: 20 min

  • Skill: Intermediate

Ingredients

  1. 1 red snapper fish head (cut into half)

  2. 1 medium egg plants (cut in 8 cm sticks)

  3. 6 lady’s fingers (stems removed)

  4. 3 tomatoes (cut into quarters)

  5. 2 tbsp assam paste mixed with 2 tbsp warm water

  6. Spice Paste

  7. 150g shallots

  8. 15 cloves garlic

  9. 40g ginger

  10. 40g galangal

  11. 2 stalks lemongrass

  12. 100g dried chili paste

  13. 2 tbsp turmeric powder

  14. 50 ml water

  15. 4 tbsp oil

  16. 1 tbsp mustard seeds

  17. 1 tbsp fenugreek seeds

  18. 3 tbsp fish curry powder

  19. 500 ml water

  20. 200 ml coconut cream (Kara brand)

  21. 2 tbsp sugar (adjust to taste)

  22. 1 tbsp salt (adjust to taste)

  23. 1 red snapper fish head (cut into half)

  24. 1 medium egg plants (cut in 8 cm sticks)

  25. 6 lady’s fingers (stems removed)

  26. 3 tomatoes (cut into quarters)

  27. 2 tbsp assam paste mixed with 2 tbsp warm water

  28. Spice Paste

  29. 150g shallots

  30. 15 cloves garlic

  31. 40g ginger

  32. 40g galangal

  33. 2 stalks lemongrass

  34. 100g dried chili paste

  35. 2 tbsp turmeric powder

  36. 50 ml water

  37. 4 tbsp oil

  38. 1 tbsp mustard seeds

  39. 1 tbsp fenugreek seeds

  40. 3 tbsp fish curry powder

  41. 500 ml water

  42. 200 ml coconut cream (Kara brand)

  43. 2 tbsp sugar (adjust to taste)

  44. 1 tbsp salt (adjust to taste)

Instructions

  1. cut 1 medium egg plants into 8 cm sticks

  2. remove stems from 6 lady’s fingers

  3. cut 3 tomatoes into quarters

  4. mix 2 tbsp assam paste with 2 tbsp warm water

  5. To food processor

  6. add 150g shallots,

  7. 15 cloves garlic,

  8. 40g ginger,

  9. 40g galangal,

  10. stalks chopped lemongrass,

  11. 100g dried chili paste,

  12. 2 tbsp turmeric powder,

  13. 50 ml water and blend till smooth

  14. add 4 tbsp oil to pan on medium heat

  15. add 1 tbsp mustard seeds to oil

  16. add spice paste and stir fry for 10 minutes till fragrant

  17. add 1 tbsp fenugreek seeds,

  18. 30 curry leaves,

  19. 3 tbsp fish curry powder

  20. stir fry for another 5 minutes

  21. mix in 500 ml water

  22. assam paste mixture

  23. and 200 ml coconut cream (Kara brand)

  24. stir the mixture evenly

  25. add 2 tbsp sugar (adjust to taste),

  26. and 1 tbsp salt (adjust to taste)

  27. Put fish head in steamer and steam for 8-10 mins depending on size

  28. bring to curry boil, then add in egg plants and lady’s fingers

  29. add tomatoes after eggplants and lady’s fingers start to soften and cook for another 2 mins

  30. remove fish head from steamer, add to curry and served.

  31. cut 1 medium egg plants into 8 cm sticks

  32. remove stems from 6 lady’s fingers

  33. cut 3 tomatoes into quarters

  34. mix 2 tbsp assam paste with 2 tbsp warm water

  35. To food processor

  36. add 150g shallots,

  37. 15 cloves garlic,

  38. 40g ginger,

  39. 40g galangal,

  40. stalks chopped lemongrass,

  41. 100g dried chili paste,

  42. 2 tbsp turmeric powder,

  43. 50 ml water and blend till smooth

  44. add 4 tbsp oil to pan on medium heat

  45. add 1 tbsp mustard seeds to oil

  46. add spice paste and stir fry for 10 minutes till fragrant

  47. add 1 tbsp fenugreek seeds,

  48. 30 curry leaves,

  49. 3 tbsp fish curry powder

  50. stir fry for another 5 minutes

  51. mix in 500 ml water

  52. assam paste mixture

  53. and 200 ml coconut cream (Kara brand)

  54. stir the mixture evenly

  55. add 2 tbsp sugar (adjust to taste),

  56. and 1 tbsp salt (adjust to taste)

  57. Put fish head in steamer and steam for 8-10 mins depending on size

  58. bring to curry boil, then add in egg plants and lady’s fingers

  59. add tomatoes after eggplants and lady’s fingers start to soften and cook for another 2 mins

  60. remove fish head from steamer, add to curry and served.