Curry Fish Head

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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Ingredients

Adjust Servings
1red snapper fish head (cut into half)
1medium egg plants (cut in 8 cm sticks)
6lady’s fingers (stems removed)
3tomatoes (cut into quarters)
2tbsp assam paste mixed with warm water
Spice Paste
150g shallots
15cloves garlic
40g ginger
40g galangal
2stalks lemongrass
100g dried chili paste
2tbsp turmeric powder
50ml water
4tbsp oil
1tbsp mustard seeds
1tbsp fenugreek seeds
3tbsp fish curry powder
500ml water
200ml coconut cream (Kara brand)
2tbsp sugar (adjust to taste)
1tbsp salt (adjust to taste)

Directions

1.

cut 1 medium egg plants into 8 cm sticks
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2.

remove stems from 6 lady’s fingers
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3.

cut 3 tomatoes into quarters
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4.

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

To food processor
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6.

add 150g shallots,
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7.

15 cloves garlic,
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8.

40g ginger,
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9.

40g galangal,
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10.

stalks chopped lemongrass,
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11.

100g dried chili paste,
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12.

2 tbsp turmeric powder,
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13.

50 ml water and blend till smooth
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14.

add 4 tbsp oil to pan on medium heat
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15.

add 1 tbsp mustard seeds to oil
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16.

add spice paste and stir fry for 10 minutes till fragrant
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17.

add 1 tbsp fenugreek seeds,
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18.

30 curry leaves,
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19.

3 tbsp fish curry powder
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20.

stir fry for another 5 minutes
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21.

mix in 500 ml water
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22.

assam paste mixture
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23.

and 200 ml coconut cream (Kara brand)
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24.

stir the mixture evenly
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25.

add 2 tbsp sugar (adjust to taste),
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26.

and 1 tbsp salt (adjust to taste)
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27.

Put fish head in steamer and steam for 8-10 mins depending on size
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28.

bring to curry boil, then add in egg plants and lady’s fingers
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29.

add tomatoes after eggplants and lady’s fingers start to soften and cook for another 2 mins
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30.

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