Fish head curry is a popular dish in Malaysia, and it is widely served during family get togethers and occasions such as breaking of the fast. It is a mean pot of spices and flavours that goes very well with steamed white rice.
Ingredients
1 fish head (grouper or snapper), about 1 kg
1 tsp salt
8 tbsp cooking oil
2 tbsp or 1 oz of fish curry, mixed in 3 tbsp of water to make a paste
1/4 cup of tamarind soaked in 1 cup of water
3 cups coconut milk
10 okras
3 tomatoes, cut in half
5 fresh red chilies
5 fresh green chilies
1.5 tbsp sugar (or to taste)
Ingredients for spice paste
15 dried chilies, soaked in hot water (use more or less for desired spice preference)
4-5 bulbs of shallots
2 garlic cloves, smashed
3 stalks lemongrass, thinly sliced
1 tbsp of galangal
2 tsp of shrimp paste
Methods
1. Clean the fish head. If you prefer cut them into smaller pieces. (The fish monger can do this for you). Mix in the salt. Set aside.
2. Blend the ingredients for the spice paste (you can use a large mortar and pestle or a Cuisinart). Set aside.
3. Heat oil in a wok or a pot over medium-high heat. Add the spice paste mixture and fry for about 3 minutes or until fragrant and the oil separates.
4. Then add in the tamarind water (removing the tamarind) and coconut milk. Bring it to boil. Lower the heat and simmer for about 5 minutes.
5. Add in the okra, then the tomatoes. Next add in the red and green chilies. Let it simmer for 5 minutes.
6. Finally, add in the fish head. Increase heat and bring the mixture to a boil, then lower heat and simmer for about 10 minutes or until the fish is cooked.
7. Pour into a large serving bowl and serve with white rice.
