📝 About This Recipe
A crown jewel of Singaporean and Malaysian cuisine, this Fish Head Curry is a masterclass in balancing heat, acidity, and creamy richness. Featuring a meaty Red Snapper head simmered in a robust, spice-laden gravy enriched with coconut milk and tangy tamarind, it offers a complex flavor profile that is truly addictive. This dish is not just a meal; it is a communal experience that celebrates the succulent, gelatinous textures and deep oceanic flavors of the sea.
🥗 Ingredients
The Star Ingredient
- 1 large Red Snapper Head (split in half, cleaned thoroughly and patted dry)
- 1 teaspoon Turmeric powder (for rubbing on the fish)
- 1/2 teaspoon Salt (for rubbing on the fish)
The Spice Paste (Rempah)
- 10 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 2 inch Ginger (peeled and sliced)
- 1 inch Galangal (peeled)
- 2 stalks Lemongrass (white part only, sliced)
- 10-12 pieces Dried Red Chilies (soaked in hot water until soft)
- 1 teaspoon Belacan (Shrimp Paste) (toasted)
The Curry Base and Aromatics
- 4 tablespoons Fish Curry Powder (mixed with a little water to form a paste)
- 2 sprigs Curry Leaves (fresh)
- 1 teaspoon Mustard Seeds
- 3 tablespoons Tamarind Paste (dissolved in 1 cup water and strained)
- 200 ml Coconut Milk (thick, first press preferred)
- 2 cups Water or Fish Stock
Vegetables and Seasoning
- 8 pieces Lady's Fingers (Okra) (ends trimmed)
- 1 medium Eggplant (cut into batons)
- 2 medium Tomato (wedged)
- 6 pieces Fried Tofu Puffs (Tau Pok) (halved)
- 1 tablespoon Palm Sugar (or to taste)
👨🍳 Instructions
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1
Prepare the fish head by rubbing it with 1 teaspoon of turmeric powder and salt. Let it sit for 15 minutes to remove any fishy odors, then rinse lightly and pat dry.
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2
In a blender or mortar and pestle, grind all the 'Spice Paste' ingredients until they form a smooth, fine paste.
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3
Heat 4-5 tablespoons of oil in a large wok or heavy-bottomed pot over medium heat. Add the mustard seeds and let them sputter.
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4
Add the fresh curry leaves and the blended spice paste. Sauté for 8-10 minutes, stirring constantly, until the oil begins to separate from the paste (pecah minyak) and it turns a deep, dark red.
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5
Add the fish curry powder paste. Continue to stir-fry for another 2-3 minutes until the aroma is incredibly fragrant and the spices are well-cooked.
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6
Pour in the tamarind water and the additional 2 cups of water or stock. Bring the mixture to a gentle boil.
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7
Gently slide the fish head into the boiling gravy. Ensure it is mostly submerged. Lower the heat to medium-low, cover the pot, and simmer for 10 minutes.
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8
Add the eggplant and lady's fingers to the pot. These take longer than the other vegetables to soften.
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9
Pour in the thick coconut milk and add the tofu puffs. Stir very gently to avoid breaking the fish. The tofu puffs will act like sponges, soaking up the delicious gravy.
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10
Add the tomato wedges and season with palm sugar and salt to taste. The flavor should be a perfect harmony of spicy, sour, and salty.
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11
Simmer for another 5 minutes uncovered until the vegetables are tender and the fish is fully cooked (the eyes should turn opaque and white).
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12
Turn off the heat. Let the curry sit for 5-10 minutes before serving; this allows the flavors to deepen and settle.
💡 Chef's Tips
Always use a fresh fish head; the eyes should be clear and the gills bright red. Don't rush the 'pecah minyak' stage (oil separation) when frying the spice paste, as this ensures the spices are cooked through and not raw-tasting. If the gravy is too thick, add a splash of water; if too thin, simmer for a few more minutes without the lid. For a healthier version, you can substitute coconut milk with evaporated milk and a squeeze of lime at the end. To prevent the lady's fingers from becoming slimy, avoid over-stirring them once they are in the liquid.
🍽️ Serving Suggestions
Serve piping hot with a large bowl of steamed Jasmine rice to soak up the gravy. Pair with 'Roti Canai' or crusty baguette for dipping into the rich sauce. Include a side of 'Achar' (pickled vegetables) to provide a crunchy, acidic contrast to the rich curry. Serve with a cold glass of Calamansi lime juice or Teh Tarik to balance the heat. A side of papadums provides a lovely salty crunch to the meal.