Fish head curry....plain but the gravy is marvelous...

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Fish head curry quite popular among Malaysian. It can be prepared using any commercial fish curry powders are but starting from a scratch won't be much a hassle. For my version of curry paste, I simply use coriander, chilli, turmeric, asam keping, lemongrass, shallot and garlic as my curry base. Below are full recipe of my Red Snapper Fish Head Curry... 

 

Ingredients
1 Medium sized Red snapper head, cleaned, scaled and cleaved into half
4 tbsp oil
2 stalks lemongrass, lightly bruised 
2-3 cups water
1 cup coconut cream
2-3 tomatoes, quartered
2 slices of asam keping
5 okra
Coriander leaves for garnish

Curry paste (Blend finely all the ingredients below)
2 large shallots
5 cloves garlic
1 inch galangal
1 inch ginger
1 inch of turmeric
5 sticks of medium sized dried chili
2 tbs of ground coriander
2 tbs of ground cumin

 
Method 
  1. Rub some salt over the fish head and set aside for 1/2 hour before rinsing it off. This will ensure ensure the fish head taste good. 
  2.  In the meantime, heat up 4 tbsp oil in a large pot. Fry the blended curry paste and lemograss for 3-5 minutes. Then add in asam keping and coconut cream . Continue frying for another 2 minutes. 
  3. Add in fish head into simmering curry paste and gently fold over so that the curry paste coated entirely the fish head. 
  4. Add water and bring to boil for 2-3 minutes. Add in tomato and okra to the mix and cover the pot. Let the fish curry simmer gently for 10 minutes until the fish is cooked, okra and tomato soften and the oil rises to the top. 
  5. Once done, turn off the heat and let it sit before serving. Garnish with chopped coriander leave while serving.

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