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Curry Fish Head

Curry Fish Head recipe - a mean pot of curry and goes very well with steamed white rice.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 people
Calories: 216 kcal
Course: Main Course
Cuisine: Southeast-Asian Fusion

Ingredients

  • 600 g Garoupa Fish Head chopped into pieces
  • 1 tablespoon tamarind pulp
  • 3-4 tablespoons oil
  • 2.5 cups water
  • 1 bunch polyganum leaves laksa leaves
  • 4-6 okras cut into halves diagonally
  • salt to taste
  • sugar to taste optional
Spice Paste:
  • 1-2 stalks lemongrass white part only, cut into small pieces
  • 1 small turmeric skin peeled, sliced into pieces
  • 20-25 g dried red chili paste
  • 50 g peeled shallots
  • 5 g belacan shrimp paste
Garnishing:
  • Bunga Kantan Torch Ginger Flower, sliced into small pieces
  • 1 bunch mint leaves optional

Instructions

    Cup of Yum
  1. Prepare the spice paste using a mortar and pestle. First, pound the lemongrass and turmeric together until they form a paste.
  2. 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.
  3. Pound the shallots and shrimp paste together.
  4. Mix the tamarind pulp and water using your fingers to extract the juice. Discard the pulp and seeds, and save the tamarind juice.
  5. 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.
  6. 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

Serving 1g Calories 216kcal (11%) Carbohydrates 10g (3%) Protein 18g (36%) Fat 14g (22%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 0.04g Cholesterol 52mg (17%) Sodium 81mg (3%) Potassium 138mg (4%) 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

% 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.