Curry fish head is a popular dish in Southeast Asian and it typically uses Snapper fish head in the recipe. It is stewed with an assortment of vegetables with flavourful spices and coconut milk. It goes especially well with rice or baguette!
Blend all the rempah spices (with a little oil if required) until smooth.
Mix Assam with 4 tbsp of water. Set aside
In a large wok, saute the rempah until fragrant, then add approximately 1 litre of water and bring to the boil.
Add the fish head, all the other vegetables, curry leaves and assam water with chicken stock powder and bring it down to a simmer. Let it cook for approx 15 - 20mins.
When fish head is cooked, add coconut cream and slowly thicken
Serve while hot
Notes
You can use any fish head of your choice If you do not like fish head, you can use fish meat for the recipe