Curry Fish HeadMarch 29th, 2011Recipes, Malaysian Recipes, Recipes, Nyonya Recipes, Recipes36 Comments
My Sister’s Famous Curry Fish Head Recipe
600g Garoupa Fish Head, chopped into pieces
1 tablespoon tamarind pulp + 1/2 cup water
3-4 tablespoons oil
2 cups water
Bunch of polyganum leaves (laksa leaves)
4-6 okras, cut into halves diagonally
Salt to taste
Sugar to taste, optional
1-2 stalks lemongrass, white part only, cut into small pieces
1 small turmeric, skin peeled, sliced into pieces
20-25g dried red chili paste
50g peeled shallots
5g belacan (shrimp paste)
Bunga Kantan (Torch Ginger Flower), sliced into small pieces
Bunch of mint leaves, optional
- Prepare the spice paste by using a mortar and pestle. First, pound the lemongrass and turmeric together until they become a paste.
- Deseed a big handful of dried red chilies. Soak in warm water for about 10 minutes. Pound the dried red chili into a fine paste. You will need about 20-25g depending how spicy you like. Save the unused chili paste in the refrigerator.
- Pound the shallots and the shrimp paste together.
- Mix the tamarind pulp and water using your fingers, extract the juice out of the tamarind pulp, discard the tamarind pulp and the seeds and save the tamarind juice.
- Heat up a pot on medium heat and add the oil. Saute the turmeric and lemongrass before adding the shallots and belacan paste. Continue to stir-fry until aromatic before adding the chili paste. Stir until the oil separates from the spice paste and become red.
- Add the tamarind juice into the pot, follow by the water. Bring it to boil before adding the polyganum leaves (laksa leaves) and okra. After the okra is half-cooked, add the fish head. Cover the pot and let cook for a few minutes until the fish is cooked. Add salt and sugar (if using) to taste. Garnish with the bunga kanta and mint leaves. Serve immediately.
- Use one lemongrass if it’s a big lemongrass and two if the lemongrass is thinner.
- Fish head might sound intimidating to many of you, but it’s definitely one of the best parts of a fish—it’s fleshy, tender, and absolutely delicious. Curry Fish Head is a popular dish in Malaysia and Singapore.