Fish Head Curry is a dish that I miss most whilst living abroad. It is hard to find this dish on any restaurant’s menu. I love the luscious curry and especially the jelly like substance in the fish head. Yum!
I was pleased to find fish heads being sold in Portuguese’ supermarkets although they are not the same type used for fish head curry in Singapore. I bought 2 small fish heads and experimented with making fish head curry. Here’s my version.
- 2 small fish heads (or 1 large one if available)
- 1 garlic cloves (minced)
- 1 knob of ginger
- 2 Tbsp fried onion
- 1 long red chilli (sliced)
- 2 dried chillies (remove seeds and sliced)
- 1 stalk of lemongrass (bruised) #
- 2 tomatoes (chopped)
- 1/2 aubergine (cut into large pieces)
- 4-6 ladies’ fingers #
- 1/4 cabbage (sliced)
- Spices (mix together)
- 1 Tbsp coriander powder
- 1 tsp cumin powder
- 2 tsp chilli powder
- 1 tsp turmeric powder
- 1 tsp white pepper
- 1 tsp black pepper powder
- 1 Tbsp tamarind (assam) pulp #(soaked in 1 Tbsp water). It not available, add an additional tomato
- 2 Tbsp coriander leaves #
- 5+6 curry leaves #
- 2 cups of water
- salt & sugar (to taste)
- 2 Tbsp oil
# These were not added in the video as I wasn’t able to find these ingredients after buying the fish heads.
- Clean the fish heads well and rub with a sprinkling of salt and some ginger. Rinse the fish heads under a running tap. Set aside.
- Heat 2 tablespoons of oil in a large pan.
- Add garlic, ginger, fried onion, chillies and lemongrass. Fry until fragrant.
- Add the spices. Fry until the oil separates.
- Add chopped tomatoes and tamarind, if available.
- Add 2 cups of water.
- Bring to the boil and simmer for 5-10 minutes.
- Add aubergine, ladies’ fingers, cabbage leaves, coriander leaves and curry leaves.
- Stir, cover and simmer until tender.
- Add fish heads on top. Cover with the lid and simmer for 5-10 minutes until the fish turned opaque, scooping curry over the fish heads from time to time
- Add salt and sugar to taste.
- Fish head curry is ready to be served with steamed rice.