Fish head curry

Fish head curry

By
From
Green Pickled Peaches
Photographer
Chris Chen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Find the largest, fleshiest fish head you can (trevally or snapper will usually do). Remove any scales or gills from the fish. Rub the fish head with a couple of teaspoons of powdered spice comprising 5 g each of coriander seed and black pepper, and 2 g each of fennel seed, powdered turmeric, chilli powder and fenugreek. Leave the fish head to marinate while preparing the spice paste (rempah). Pound together 4 dried chillies, 5 red Asian shallots, 4 garlic cloves, and turmeric, galangal and ginger all measuring the size of one-third of a little finger. Fry the combined spice paste and powdered spice with a generous amount of peanut oil in a wok until fragrant. Add a cupful of tamarind water extracted from 2 tablespoons of pulp mixed with a cupful of water. Add water so that the head isn’t sitting out of the liquid, which would inhibit its cooking. Bring to the boil, add the fish head and gently simmer so the head doesn’t fall apart. The head should almost be cooked through after 20 minutes, at which time add a couple of chopped Japanese eggplants (aubergines), a small handful of curry leaves and a cupful of fresh coconut milk. Cook until the eggplant is soft. Season with salt to taste. The curry can be served hot or warm.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again