Fish Head Curry (Singapore and Malaysia)

Fish Head Curry is a famous dish in Singapore and Malaysia that blends Indian and Southeast Asian flavors. It’s made by simmering a large fish head in a rich, spicy curry sauce with a medley of vegetables. The dish is usually served with rice or bread, and it highlights the sweetness of the fish head, complemented by the tangy, spicy, and savory curry sauce.

Ingredients:

• 1 large fish head (red snapper is commonly used)
• 2 tbsp oil (for frying)
• 1 tbsp mustard seeds
• 1 sprig curry leaves
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 2 inches ginger, minced
• 2 tbsp curry powder (for fish)
• 1 tsp turmeric powder
• 1 tsp chili powder (adjust according to heat preference)
• 2 cups coconut milk
• 1 tbsp tamarind paste (soaked in ¼ cup water)
• 2 tomatoes, quartered
• 1 eggplant, sliced
• 4-5 okra (ladies' fingers)
• 2 green chilies, slit
• Salt, to taste
• Fresh coriander (for garnish)

Instructions:

1. Prepare the Fish Head:

   • Clean the fish head thoroughly, ensuring it is properly scaled and washed. Pat it dry with paper towels and set it aside.

2. Make the Curry Base:

   • Heat oil in a large pot over medium heat. Add mustard seeds and let them splutter.
   • Add curry leaves, chopped onions, garlic, and ginger. Sauté until the onions turn golden brown and aromatic.

3. Add Spices:

   • Stir in the curry powder, turmeric, and chili powder. Fry the spices for about 2-3 minutes until fragrant, adding a little water if it gets too dry.

4. Simmer with Coconut Milk and Tamarind:

   • Add the coconut milk and tamarind water to the pot. Stir well to combine the spices into the sauce.
   • Season with salt and bring the mixture to a simmer.

5. Cook Vegetables:

   • Add the sliced eggplant, okra, green chilies, and quartered tomatoes into the curry. Simmer for about 5-7 minutes until the vegetables are tender but not mushy.

6. Add Fish Head:

   • Gently place the fish head into the curry, making sure it is fully submerged in the sauce.
   • Cover the pot and simmer for 10-15 minutes, or until the fish head is cooked through and tender. Be careful not to overcook the fish.

7. Taste and Adjust:

   • Taste the curry and adjust seasoning as needed, adding more salt, tamarind, or chili if desired.

8. Garnish and Serve:

   • Garnish the fish head curry with fresh coriander leaves.
   • Serve hot with steamed rice, roti, or bread.

Tips:

• Fish Head Selection: Red snapper is often preferred for its firm flesh and mild flavor, but you can use other types of fish heads.
• Spice Level: Adjust the amount of chili powder to suit your heat preference. Some versions of this dish are quite fiery, while others are milder.
• Tamarind: The tamarind adds a tangy note that balances the richness of the curry. If tamarind is unavailable, you can substitute it with lime juice or a little vinegar.

Fish Head Curry is a delightful fusion of flavors and textures, combining the richness of coconut milk, the tanginess of tamarind, and the spiciness of curry, all highlighting the tender fish head. It's a dish that celebrates the cultural melting pot of Singapore and Malaysia!

Read More : Moqueca (Brazilian fish stew)