Curry Fish Head
This Curry Fish Head is bursting with rich, aromatic flavors and tender fish. A perfect hearty dish to impress your family with minimal fuss!
Equipment
- Large pot or wok
- Chopping board and knife
- Measuring Spoons
- Wooden Spoon or Spatula
- Serving Bowl
Ingredients
- 600 g Garoupa Fish Head chopped into pieces
- 1 tablespoon tamarind pulp adds a tangy flavor
- 3-4 tablespoons oil for sautéing
- 2.5 cups water for the curry base
- 1 bunch polyganum leaves (laksa leaves) fragrant herb
- 4-6 okras cut into halves diagonally
- salt to taste
- sugar to taste, optional
- 1-2 stalks lemongrass white part only, cut into small pieces
- 1 small turmeric skin peeled and sliced
- 20-25 g dried red chili paste for a spicy kick
- 50 g peeled shallots adds sweetness and depth
- 5 g belacan (shrimp paste) traditional umami ingredient
- bunga kantan (torch ginger flower) sliced into small pieces
- 1 bunch mint leaves optional, for garnish and freshness
Instructions
- Rinse the Garoupa fish head pieces under cold water and pat them dry.
- In a blender or food processor, combine the dried red chili paste, peeled shallots, turmeric, and belacan. Blend until smooth, adding a little water if necessary to create a thick paste.
- In a large pot or wok, heat the oil over medium heat. Once hot, add the spice paste and sauté for about 5-7 minutes until fragrant.
- Gently add the chopped Garoupa fish head pieces to the pot, stirring them into the spice mixture. Cook for about 2-3 minutes.
- Pour in 2.5 cups of water and add the tamarind pulp. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cook for about 15 minutes.
- Add the okra, lemongrass, and polyganum leaves to the pot. Stir well and let simmer for another 10 minutes.
- Taste the curry and season with salt and optional sugar as needed. Adjust seasoning to your preference.
- Once cooked through and the fish is tender, remove from heat. Garnish with sliced bunga kantan and mint leaves if desired.
Notes
- Adjust the spice level by varying the amount of dried red chili paste or adding fresh chilies.
- Firm white fish like snapper or tilapia can be used as a substitute for Garoupa.
- For a vegetarian option, substitute fish with tofu or tempeh.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.
- Reheat gently over low heat, adding a splash of water if needed to loosen the sauce.