Egyptian-style Spicy Fish Head Stew

Ingredients

In this Egyptian adaptation of Fish Head Curry, we incorporate traditional Egyptian spices and flavors to create a unique and distinct dish. The original Singaporean Fish Head Curry typically includes ingredients like curry powder, tamarind, and coconut milk, which are replaced in this recipe with Egyptian spices such as cumin, coriander, and paprika. The result is a spicier and more aromatic stew that reflects the vibrant flavors of Egyptian cuisine. We alse have the original recipe for Fish Head Curry, so you can check it out.

• 1 fish head (such as red snapper or sea bass), cleaned and cut into large pieces 1 fish head (such as red snapper or sea bass), cleaned and cut into large pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, and ground ginger to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the diced tomatoes and tomato paste to the pot, and cook for a few minutes until the tomatoes start to soften.
4. 4.
   Pour in the fish or vegetable broth, and season with salt to taste. Stir everything together.
5. 5.
   Gently place the fish head pieces into the pot, ensuring they are fully submerged in the broth. Cover the pot and simmer for about 20-25 minutes, or until the fish is cooked through and tender.
6. 6.
   Once cooked, remove the fish head pieces from the stew and transfer them to a serving dish.
7. 7.
   Using a ladle, carefully scoop out some of the stew and pour it over the fish head pieces.
8. 8.
   Garnish with fresh cilantro and serve hot with Egyptian bread or rice.

Treat your ingredients with care...

• Fish head — Make sure to choose a fresh fish head with clear eyes and a firm texture. The freshness of the fish head will greatly enhance the flavor of the stew.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or chili flakes to the stew.
• Serve the stew with a squeeze of fresh lemon juice for a burst of citrusy flavor.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Egyptian-style Spicy Fish Head Stew hot, accompanied by warm Egyptian bread or steamed rice. The stew is best enjoyed by scooping up the flavorful broth and tender fish head pieces with the bread or rice.

Presentation advice

To present the dish beautifully, arrange the fish head pieces in a shallow serving dish and pour the rich stew over them. Garnish with fresh cilantro leaves for a pop of color.