Malaysian fish head curry generally features spices, sometimes ground into a rempah or spice paste, but store-bought curry powder works just as well. Other ready-made spice powders can also be added.
Curry leaves are essential for any type of curry, and certainly for fish head curry. Coconut milk brings luscious creaminess and natural sweetness that balances the spiciness.
This curry is truly a reflection of
Malaysian flavors. A unique ingredient often used is belimbing buluh, a small
variety of star fruit that adds natural sourness, though tamarind juice and
tomatoes make excellent substitutes.
With tender fish head pieces in a creamy,
spicy, tangy, and aromatic curry, fish head curry is always one of the most
looked-forward Malaysian dishes (TURMERIC FISH).
Ingredients for Fish Head Curry
1
tenggiri/mackerel fish head (about 700g) - cleaned and chopped into large
pieces
10 belimbing
buluh
1 tsp
turmeric/kunyit powder
1 tbsp ginger
paste
1/2 tbsp garlic
paste
1 tbsp onion
paste
1 tsp black
mustard seeds
1/2 tsp
fenugreek seeds
2-3 sprigs
curry leaves - sliced
1/2 cup coconut
milk
4 tbsp oil
Salt to taste
1 tbsp plain
chilli powder
1 tsp white
pepper powder
1/2 tbsp
coriander powder
1 tsp cumin
powder
1 tsp fennel
powder
How to Make Fish Head Curry
Rub the fish
with turmeric powder and set aside.
Heat oil and
sauté ginger, garlic, and onion paste.
Add mustard
seeds, fenugreek seeds, and curry leaves, and let them splatter.
Add curry paste
and fry till the oil separates.
Pour in 2
cups of water and stir.
Gently drop in
fish head and belimbing.
Season with
salt.
Once the fish
is cooked, pour in coconut milk.
Gently stir and simmer for another 1 or 2 min, before switching off the heat.
