Fish Head Curry – Easy and Fast Way!

Fish Head Curry, a Mamak shop dish that is popular among Malaysians . This dish features a mix of spices, coconut milk and fresh fish, to produce delicious and appetizing dishes.

Some cooking tips to keep in mind when making Fish Head Curry:

• Use fresh fish for the best flavor and results.
• You can control the level of spiciness by using less dried chilies or removing the seeds.
• Cook the paste mixture on low heat to avoid burning the onions.
• Keeping the curry overnight in the fridge the day before serving allows the spices to mellow and the curry to taste better.
• To make curry sauce thicker or thinner, add or reduce water.

This Fish Head Curry is a delicious and flavorful dish that is sure to impress your guests. Serve with white rice or roti canai for a complete and satisfying meal.

Ingredients

700g red fish head (or your favorite fish)
5 cloves garlic
1 inches ginger
2 shallots (sliced)
2 small packet of fish curry spice (50g each one)
2 tablespoon mixed fenugreek (consists of mustard seeds, fenugreek and cumin seeds)
3 curry leaves
5 dry chili seeds
1 biji tomato (cut 4)
1 red chili (cut 2)
5 bendi rod
1/2 a cup of fresh thick coconut milk
2 teaspoon of tamarind paste
1 small spoon of turmeric
2 cup of water (500ml)
2 teaspoons of salt (or to taste)
1 teaspoon of seasoning powder (choice)
1 1/2 tablespoons of sugar
Some oil for frying
Fresh coriander leaves for garnish

Method

1. Mash or grind the garlic and ginger.
2. Heat some oil in a pan and add the red onion slices. Cook until the onion starts to look crisp and yellow at the edges.
3. Add the minced/mashed garlic and ginger, mixed fenugreek, curry leaves, and dry chili into the pan. Stir until everything is mixed and saute for a while 2-3 minutes.
4. Add 1 teaspoon of turmeric and 2 packet (50gx2) fish curry spices into the pan and cook 1-2 minutes.
5. Add 1 cup of water (250ml) into a pan and mix to a paste. Cook until the paste thickens.
6. Add coconut milk, 2 cup of water (500ml), and tamarind paste. Stir to dissolve the tamarind paste.
7. When the sauce starts to boil, add the fish head. If the sauce is too thick, add a little water.
8. Pour the sauce over the fish head while the bottom is cooking and then cover the pan. Simmer for 5 minutes.
9. Turn the fish head over and add it 1 1/2 tablespoons of sugar, the band, hirisan tomato, and red chilies. Simmer on low heat for 10 minutes.
10. Garnish with coriander leaves and serve hot with roti canai.

^{Use: For a tastier curry sauce, leave it overnight so that the spices are more friendly.}