Fish Head Curry Recipe from Appetti
If you know how to cook any curry you probably won’t find it too challenging to cook up this fantastic fish head curry recipe. Some also call it curry fish head, but the taste is equally amazing. So today we are inviting you on a mini cooking class, creating the fish head curry recipe. Did you know that Appetti lists 609 restaurants that serve curry in Singapore.
What you need
- 1 Whole fish head or more if you have a big pan
- 2 cups Rice
- 4 Onions
- 3 Garlic cloves
- 11 Red and green chillies
- 1 cup Coconut milk
- 1 tbs Tamarind paste (to taste)
- 2-3 curry leaves
- 2 Large Tomatoes
- 10 gm Ginger
- 1/2 tsp Salt
- 1/2 tsp Sugar
- Curry powder black pepper (20g), turmeric powder (30g), ground fenugreek (10g), chilli powder (150g), coriander powder (250g), cumin powder (60g) and sunflower oil (5g).
How to cook our Fish Head Curry recipe
You may also decide to use fish steaks instead of a head, but that will take away the authenticity of the fish head curry recipe. If you are going ahead the traditional way, wash the fish head, cut it into two pieces and pat it dry.
First the Curry Mixture
Now you will have to get your curry powder mixture ready, using the ingredients listed above. When ready, place it in a saucepan with the ginger and fry on high temperature until smoking. It should take about 2-3 minutes or so. To make the paste, allow the mixture to cool and whizz it in a food processor. You can, of course, vary the quantities of the ingredients to suit the taste buds of you and your dinner guests.
Second the Garlic and Onions
So now the same saucepan to stir fry the garlic with the remaining oil, until golden-brown. Then add the curry paste and cook until you can smell the compelling aroma. Next, pour the thinly sliced onions and stir fry again for a minute.
As in most Malay recipes, (Appetti has 66 Malay food listings in Singapore) coconut milk is very important when cooking fish head curry. So now you can add half a cup of the coconut milk to the curry paste and stir fried ingredients. Bring it to boil but don’t let go of the wooden spoon, because if you stop stirring, it may curdle and spoil the texture of your fish head curry recipe.
And now the Fish Head
It’s finally time for the star of the recipe – the fish head! Add it to the mixture and allow it to cook for 10-15 minutes before pouring the remaining coconut milk and tamarind juice. Please bear in mind that the tamarind is a very strong condiment so it’s best if you dilute it in half a cup of water beforehand.
After a minute or two you can add the rest of the ingredients – tomatoes, chilli peppers, curry leaves, salt and sugar. Bring down the temperature and simmer for 5-8 minutes. You can add water to get the right consistency of the curry. Serve with steaming hot rice to complete this fish head curry recipe.
Just like that, you now know how to cook an amazing, flavoursome curry fish head, one of the most iconic dishes from the Malay cuisine.