Fish Head Curry Recipe

Ingredients

• 1 fish head (red snapper or grouper), about 1 kg (2.2 lbs) 1 fish head (red snapper or grouper), about 1 kg (2.2 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 1 tablespoon tamarind paste or 4-5 pieces of kokum 1 tablespoon tamarind paste or 4-5 pieces of kokum
• 400 ml (1 ¾ cups) coconut milk 400 ml (1 ¾ cups) coconut milk
• 1 cup water 1 cup water
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Clean the fish head thoroughly and cut it into large pieces.
2. 2.
   Heat vegetable oil in a large pot over medium heat.
3. 3.
   Add the sliced onion, minced garlic, and grated ginger. Sauté until the onion turns translucent.
4. 4.
   Add the diced tomatoes and cook until they soften.
5. 5.
   In a small bowl, mix together the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder with a little water to form a paste.
6. 6.
   Add the spice paste to the pot and cook for a minute to release the flavors.
7. 7.
   Stir in the tamarind paste or kokum pieces.
8. 8.
   Pour in the coconut milk and water. Stir well to combine.
9. 9.
   Gently place the fish head pieces into the pot, ensuring they are submerged in the curry sauce.
10. 10.
    Cover the pot and simmer for about 15-20 minutes, or until the fish head is cooked through and tender.
11. 11.
    Season with salt to taste.
12. 12.
    Garnish with fresh cilantro.
13. 13.
    Serve hot with steamed rice or bread.

Treat your ingredients with care...

• Fish head — Ensure the fish head is fresh and of high quality. If red snapper or grouper is not available, you can use other firm white fish heads such as sea bass or halibut.
• Tamarind paste or kokum — If using tamarind paste, soak it in warm water for a few minutes before adding it to the curry. If using kokum, soak it in warm water for 15-20 minutes to soften it before adding it to the curry.

Tips & Tricks

• Adjust the spiciness of the curry by increasing or decreasing the amount of chili powder according to your preference.
• For a richer flavor, you can marinate the fish head with a mixture of turmeric, salt, and lemon juice for 30 minutes before cooking.
• If you prefer a thicker curry, you can reduce the amount of water or simmer the curry for a longer time to allow it to thicken.
• Serve the Fish Head Curry with a side of pickles or chutney to complement the flavors.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Fish Head Curry hot with steamed rice or bread. The curry sauce is delicious when soaked up with the rice or bread, and the tender fish head pieces can be easily enjoyed with a spoon or fork.

Presentation advice

Garnish the Fish Head Curry with a sprinkle of fresh cilantro to add a pop of color. Serve it in a large serving dish or individual bowls, allowing the vibrant curry sauce and fish head pieces to take center stage.