📝 About This Recipe
A crown jewel of Southeast Asian cuisine, this Fish Head Curry is a masterclass in balance, blending the tang of tamarind with the creamy richness of coconut milk. Originating from a fusion of South Indian and Chinese culinary traditions, the dish features a meaty Red Snapper head braised until succulent in a fragrant, spice-laden gravy. It is a bold, aromatic experience that celebrates the deep, savory flavors hidden within the gelatinous textures of the fish head.
🥗 Ingredients
The Star of the Show
- 1 large Red Snapper Fish Head (split in half, cleaned thoroughly with salt and lime)
The Spice Paste (Rempah)
- 10 pieces Shallots (peeled)
- 5 cloves Garlic
- 2 inch Ginger (peeled and sliced)
- 1 inch Galangal (peeled)
- 2 stalks Lemongrass (white parts only)
- 10-15 pieces Dried Red Chilies (soaked in hot water to soften)
- 1 tablespoon Turmeric Powder
The Braising Liquid & Aromatics
- 4 tablespoons Fish Curry Powder (mixed with a little water to form a paste)
- 3 tablespoons Tamarind Paste (dissolved in 1/2 cup warm water, strained for juice)
- 1 cup Coconut Milk (thick, full-fat)
- 2-3 cups Water or Fish Stock
- 2 sprigs Curry Leaves (fresh)
- 1 teaspoon Mustard Seeds
Vegetables & Seasoning
- 6-8 pieces Okra (Lady's Fingers) (ends trimmed)
- 1 medium Eggplant (cut into wedges)
- 2 medium Tomato (quartered)
- 5-6 pieces Fried Tofu Puffs (Tau Pok) (halved)
- 1 tablespoon Palm Sugar (or to taste)
- 1 teaspoon Salt (to taste)
👨🍳 Instructions
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1
Prepare the fish head by rubbing it with salt and lime juice to remove any 'fishy' scent. Rinse under cold water and pat dry with paper towels.
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2
In a blender or food processor, combine the shallots, garlic, ginger, galangal, lemongrass, and soaked dried chilies. Blitz into a smooth, vibrant red 'Rempah' paste.
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3
Heat 4 tablespoons of oil in a large wok or heavy-bottomed pot over medium heat. Add the mustard seeds and let them sizzle for 30 seconds.
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4
Add the blended spice paste and fresh curry leaves to the pot. Sauté for 8-10 minutes, stirring constantly, until the oil begins to separate from the paste (pecah minyak) and it smells deeply fragrant.
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5
Stir in the fish curry powder paste. Cook for another 2 minutes to toast the spices, ensuring it doesn't burn.
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6
Pour in the tamarind juice and water (or stock). Bring the mixture to a gentle boil.
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7
Carefully lower the fish head into the bubbling liquid. The liquid should cover at least half of the fish. Cover the pot and simmer for 10 minutes.
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8
Add the eggplant and okra to the pot. These vegetables take slightly longer to cook than the tomatoes.
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9
Pour in the thick coconut milk and stir gently to incorporate, being careful not to break the fish head. Add the tofu puffs and tomatoes.
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10
Season with palm sugar and salt. Taste the gravy—it should be a perfect harmony of spicy, sour, and savory.
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11
Simmer uncovered for another 5-7 minutes until the vegetables are tender and the fish is fully cooked through (the meat should be opaque and pull away easily from the bone).
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12
Turn off the heat. Let the curry sit for 5 minutes before serving to allow the flavors to deepen and the oils to settle on the surface.
💡 Chef's Tips
Always use the freshest fish head possible; the eyes should be clear, not cloudy. Don't rush the 'pecah minyak' stage—frying the spice paste until the oil separates is the secret to a professional-grade curry. If the gravy is too thick, add a splash of water; if too thin, simmer uncovered for a few extra minutes. For a deeper flavor, you can lightly sear the fish head in a pan before adding it to the curry. Adjust the number of dried chilies to control the heat level to your preference.
🍽️ Serving Suggestions
Serve piping hot with a side of steamed Jasmine rice to soak up the glorious gravy. Accompany with 'Roti Canai' or 'Roti Prata' for a delightful dipping experience. A side of crunchy cucumber Acar (pickled vegetables) provides a refreshing contrast to the rich curry. Pair with a cold glass of Calamansi lime juice or an iced Teh Tarik. Traditionally served in a clay pot to retain heat throughout the meal.