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Curry Fish Head Recipe Image

Fish Head Curry

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!
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Singapore
Servings 4 people
Calories 385 kcal

Equipment

  • Pot
  • Food Processor

Ingredients
  

Rempah

  • 3 each Red Chilli
  • 6 cloves Garlic
  • 8 each Shallots
  • 3 cm Ginger
  • 2 tbsp Turmeric Powder
  • 1 tbsp Coriander Powder
  • 1 tbsp Chili Powder
  • 1 tbsp Cumin Powder
  • 1 tsp Black Pepper
  • 1 tsp Mustard Seeds
  • 1 tsp Fenugreek Seeds

Main Ingredients

  • 1 pc Fish Head Snapper (approx 500 grams)
  • 1 each Brinjal Cubed
  • 4 each Tomatoes Wedges
  • 10 each Ladies Finger Sliced
  • 20 pcs Curry Leaves
  • 200 ml Coconut Cream
  • 1 tbsp Assam

Seasoning

  • 1 tsp Fish Stock Powder
  • 1 tsp Salt

Instructions
 

  • 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 
Keyword coconut, fish, spicy
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