Curry fish head is one of the Malaysian delicacies that is pretty tough to find anywhere. While most of us consume this at restaurants, it is actually pretty simple to prepare them yourself, and here’s the recipe that I hope you find useful, especially for those who are reading this outside our beloved country.
I like my curry fish head with plenty of vegetables – and here I put tomato, bell pepper, okra, long bean, and brinjal, but if you can generally substitute them as per your liking.
I also use a pre-packaged curry fish paste to keep it simple, but for those who wants it more “authentic”, you can prepare the curry paste yourself by blending curry powder with shallots & garlic, for example.
Anyway, here goes!
plenty of vegetable makes this a complete meal
- 1 packet of fish curry paste
- 1 brinjal – chopped into chunks
- a bunch of long beans – chopped to 3 inches in length
- 10-15 shallots – whole
- 2 tomatoes – cut into 6 pieces each
- 1 bell pepper – slices
- 6 okras – halves
- 1 fish head (grouper or red snapper preferred) – cut into chunks
- 1 lemongrass – whole, flattened
- 1 packet of santan (coconut milk, even better if you have fresh ones)
- salt to taste
fry the chili paste and vegetable first before adding fish
- heat up the wok and fry the sambal paste till fragrant (1-2 mins)
- add brinjal, okra, eggplant, and bell peppers, continue frying for another 2-3 minutes
- add fish head and enough water to almost cover everything
- bring to boil and then add tomato and lemongrass
- add the santan
- simmer the whole thing until everything is cooked (around 10 mins)
- add salt to taste, and serve while hot!
add tomato, then coconut milk
The result is a huge portion of curry fish head that can feed a small family. Just add rice and it’s a complete meal by itself already. Total cooking time should not be more than half an hour too so there’s plenty of time for you to play with your kittens.
Haze and Vinn liking the curry 😀
Cheers and happy cooking!