Curry Fish Head
User Reviews
4.9
14 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
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Servings
4 people
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Calories
216 kcal
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Course
Main Course
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Cuisine
Southeast-Asian Fusion
Curry Fish Head
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Curry Fish Head recipe - a mean pot of curry and goes very well with steamed white rice.
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Ingredients
- 600 g garoupa fish head chopped into pieces
- 1 tablespoon tamarind pulp
- 3-4 tablespoons neutral cooking oil generic cooking oil
- 2.5 cups water
- 1 polyganum leaves laksa leaves, bunch
- 4-6 okra cut into halves diagonally
- salt to taste
- sugar optional, to taste
Spice Paste:
- 1-2 lemongrass white part only, cut into small pieces, stalks
- 1 Turmeric skin peeled, sliced into pieces, small
- 20-25 g red chili paste dried
- 50 g shallots peeled
- 5 g belacan shrimp paste
Garnishing:
- bunga kantan Torch Ginger Flower, sliced into small pieces
- 1 mint leaves optional, bunch
Instructions
- Prepare the spice paste using a mortar and pestle. First, pound the lemongrass and turmeric together until they form a paste.
- Remove the seeds from a large handful of dried red chilies and soak them in warm water for about 10 minutes. Pound the soaked chilies into a fine paste. You will need about 20-25g (1 oz.), depending on your preferred spice level. Store any unused chili paste in the refrigerator.
- Pound the shallots and shrimp paste together.
- Mix the tamarind pulp and water using your fingers to extract the juice. Discard the pulp and seeds, and save the tamarind juice.
- Heat a pot over medium heat and add the oil. Sauté the turmeric and lemongrass, then add the shallots and shrimp paste. Continue to stir-fry until aromatic, then add the chili paste. Stir until the oil separates from the spice paste and turns red.
- Add the tamarind juice to the pot, followed by the water. Bring to a boil before adding the polyganum leaves (laksa leaves) and okra. Once the okra is half-cooked, add the fish head. Cover the pot and cook for a few minutes until the fish is done. Add salt and sugar (if using) to taste. Garnish with bunga kanta and mint leaves, and serve immediately.
Notes
- 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.
Nutrition Information
Show Details
Serving
1g
Calories
216kcal
(11%)
Carbohydrates
10g
(3%)
Protein
18g
(36%)
Fat
14g
(22%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.04g
(2%)
Cholesterol
52mg
(17%)
Sodium
81mg
(3%)
Potassium
138mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
108IU
(2%)
Vitamin C
5mg
(6%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 216kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 52mg | 17% |
| Sodium | 81mg | 3% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 108IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
14 reviews
Excellent
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