FISH HEAD CURRY
Here's an easy, make-from-scratch recipe that makes a hearty, one-pot dish, rich with the flavours of curry spice paste, coconut milk, tamarind juice, and fresh vegetables like eggplant, okra and tomatoes.
Provided by Celia Lim
Categories Seafood Recipes
Time 1h
Number Of Ingredients 20
Steps:
- Place cut shallots, onion, garlic, ginger, and turmeric in a food processor, add 2 tbsps of oil to grease the blades, and blend until you get a fairly smooth paste. Add curry powder and chilli paste (add between 3 to 5 tbsps, depending on how spicy you like it) and pulse until well combined.
- Heat up 6 tbsps oil in a wok over low-medium fire. When hot, add the spice paste and stir fry, stirring continuously around in the wok to avoid burning the paste. If the paste gets a little dry, drizzle in 2 - 3 tbsps of oil. Stir in salt and sugar. Allow the spice paste to cook through gently, becoming fragrant and aromatic - this may take 10 minutes or longer.
- Once the oil starts to float to the top, and bubbles around the edges of the paste, stir in lemon grass and curry leaves. Stir fry for a minute or until fragrant.
- Stir in thin coconut milk and tamarind juice. Increase heat to medium-high, and allow mixture to come to a gentle simmer. Add egg plant, and simmer for a few minutes. When egg plant start to soften, stir in the lady fingers, and tomatoes. Then add the fish head halves, cheek side facing up. Add a little extra water, if sauce becomes too thick, or is not enough to coat the fish head to cook it.
- Cook for 12 to 15 minutes, or until fish head is cooked through. Do a taste test: if your prefer your curry more rich-tasting or creamy, add thick coconut milk to desired level of creamy richness. Add salt and sugar to taste (more salt if not salty enough, more sugar if too sourish or too salty). A good fish head curry should taste rich or lemak, slightly salty as well as sourish (tangy), and have the consistency of a thick soup.
Nutrition Facts : ServingSize 1 g, Calories 539 kcal, Carbohydrate 45 g, Protein 18 g, Fat 37 g, SaturatedFat 30 g, Cholesterol 24 mg, Sodium 1087 mg, Fiber 8 g, Sugar 16 g, UnsaturatedFat 4 g
SINGAPOREAN FISH HEAD CURRY
My aunt introduced me to Singaporean cuisine. I got this recipe from a cook book I bought two years ago and have made it many times for a Sunday dinner before I moved to Canada. I didn't bring my book but I asked my sister to send me the recipe by e-mail.
Provided by Pinaygourmet 345142
Categories Asian
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Wash the fish head or fish steaks and pat dry. Keep aside.
- Heat oil in a wok or saucepan, add curry seeds mixture and ginger and stir fry over high heat for two to three minutes till the seeds pop.
- Cool slightly then pulse in a food processor to create the paste.
- In the same wok or sauce pan with the remaining oil, add garlic and stir fry till lightly browned.
- Add the curry paste and stir fry till fragrant and cooked.
- Add the onions and stir fry briefly for about one minute.
- Put in half of the coconut milk, bring to a boil, remember to keep stirring to avoid curdling.
- Add the fish, cook for 10 minutes before adding the remaining coconut milk and the tamarind juice.
- Add the tomatoes, red chilli, green chilli, curry leaves, salt and sugar.
- Simmer gently for about five to eight minutes or until the sauce is thickened to a desired consistency and the fish is cooked through.
- You may add more liquid if there is not enough gravy.
- Serve with steaming hot rice.
Nutrition Facts : Calories 554, Fat 30.1, SaturatedFat 10.5, Sodium 650.7, Carbohydrate 71.8, Fiber 20.5, Sugar 19.8, Protein 19.6
FISH-HEAD CURRY
A unique blend of multiple spices gives this signature Singapore curry dish its fiery flavor. Adapted for the home cook fromMuthu's Restaurant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 18
Steps:
- Heat oil in medium saucepan over high heat. Add fennel, cumin, and fenugreek. Stir in garlic, onions, and ginger; cook, stirring, until golden brown. Add tomatoes and curry leaves; reduce heat and let simmer for 2 hours.
- Add chili powder, ground fennel, cumin, and turmeric; stir to combine. Add soaked tamarind and bring to a boil; reduce heat to a simmer and cook for 45 minutes.
- Add coconut milk and stir to combine. Using an immersion blender, blend mixture until smooth. Season with salt and add fish; cook until fish is cooked through, about 15 minutes. Serve immediately with white rice.
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CURRY FISH HEAD - RASA MALAYSIA
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- Prepare the spice paste by using a mortar and pestle. First, pound the lemongrass and turmeric together until they become a paste.
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