MALAYSIAN FISH HEAD CURRY
Just what it sounds like. (You have to love those little teeth peeking out… see them at the bottom?) A whole fish head is stewed with vegetables and, often in Malaysia, tamarind (for that sour hit) and coconut milk (keeping things rich). It's another dish that Singapore will claim as their own.
Fish head curry is a dish in Singaporean and Malaysian cuisine with Indian and Chinese origins.
The head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetables such
as okra and eggplants. It is usually served with either rice or bread, or as a shared dish.
Just what it sounds like. (You have to love those little teeth peeking out… see them at the bottom?) A whole fish head is stewed with vegetables and, often in Malaysia, tamarind (for that sour hit) and coconut milk (keeping things rich). It's another dish that Singapore will claim as their own.
Fish head curry is a dish in Singaporean and Malaysian cuisine with Indian and Chinese origins.
The head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetables such
as okra and eggplants. It is usually served with either rice or bread, or as a shared dish.
This Curry Fish Head recipe is essentially a Nyonya ikan tumis recipe, but made with Garoupa fish head so I would call this a Nyonya Curry Fish Head as there is no curry powder and curry leaf used. Regardless, it’s a mean pot of curry and goes very well with steamed white rice, and this is just one example of the type of dishes we eat in Malaysia. Please take note that this recipe is in metric measurement for easy reference. Enjoy!
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Ingredients:
600g Garoupa Fish Head, chopped into pieces 1 tablespoon tamarind pulp + 1/2 cup water 3-4 tablespoons oil 2 cups water Bunch of polyganum leaves (laksa leaves) 4-6 okras, cut into halves diagonally Salt to taste Sugar to taste, optional Spice Paste: 1-2 stalks lemongrass, white part only, cut into small pieces 1 small turmeric, skin peeled, sliced into pieces 20-25g dried red chili paste 50g peeled shallots 5g belacan (shrimp paste) Garnishing: Bunga Kantan (Torch Ginger Flower), sliced into small pieces Bunch of mint leaves, optional Method: Prepare the spice paste by using a mortar and pestle. First, pound the lemongrass and turmeric together until they become a paste. Deseed a big handful of dried red chilies. Soak in warm water for about 10 minutes. Pound the dried red chili into a fine paste. You will need about 20-25g depending how spicy you like. Save the unused chili paste in the refrigerator. Pound the shallots and the shrimp paste together. Mix the tamarind pulp and water using your fingers, extract the juice out of the tamarind pulp, discard the tamarind pulp and the seeds and save the tamarind juice. Heat up a pot on medium heat and add the oil. Saute the turmeric and lemongrass before adding the shallots and belacan paste. Continue to stir-fry until aromatic before adding the chili paste. Stir until the oil separates from the spice paste and become red. Add the tamarind juice into the pot, follow by the water. Bring it to boil before adding the polyganum leaves (laksa leaves) and okra. After the okra is half-cooked, add the fish head. Cover the pot and let cook for a few minutes until the fish is cooked. Add salt and sugar (if using) to taste. Garnish with the bunga kanta and mint leaves. Serve immediately. |