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Malaysian Fish Head Curry Recipe

Name: Malaysian Fish Head Curry Recipe
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Ingredients: For the Curry Powder :; 1 teaspoon whole coriander seeds; 1/2 teaspoon whole cumin seeds; 1/2 teaspoon whole fennel seeds; 1/2 teaspoon whole black peppercorns; 1/4 teaspoon whole white peppercorns; 1 teaspoon Kashmiri chile powder, or more to taste1 teaspoon ground turmeric; For the Curry:; 3 medium cloves garlic (1/2 ounce; 15g); One 1-inch knob peeled ginger (1/2 ounce; 15g), sliced into coins; 3 tablespoons (45ml) neutral oil, such as vegetable oil, divided; 3 small Japanese eggplants (10 1/2 ounces; 300g), quartered lengthwise and cut into 3-inch lengths; 1 teaspoon whole mustard seeds1 teaspoon whole fenugreek seeds; 1/2 teaspoon whole cumin seeds1/2 teaspoon whole fennel seeds1 small yellow onion (4 ounces; 113g), thinly sliced; Kosher salt; 2 large garden tomatoes (14 ounces; 400g), cored and dice; 25 curry leaves, woody stems removed; 1 tablespoon (15ml) tamarind paste; 1 pound (454g) fish heads (from about 2 large fish, preferable a large oily fish like mackerel or salmon), split in half lengthways and gills removed (see notes); 10 large okra pods (5 ounces; 140g), stem ends trimmed and pods sliced in half on a bias crosswise; 3 small green chiles, such as serranos or green bird's eye, stemmed, sliced in half lengthwise, and seeded; 1 teaspoon light brown sugar, turbinado sugar, or granulated sugar; 1/2 cup (120ml) full-fat coconut milk; Cooked white rice or warm flatbreads, for serving

Prep Time

15m

Cook Time

1h 15m

Total Time

1h 30m

This Malaysian Fish Head Curry is a flavorful and aromatic dish with tender fish heads, okra, and eggplant cooked in a rich and spicy coconut milk curry. It's seasoned with a homemade curry powder and a mix of fragrant spices, perfect to be served with steamed white rice or warm flatbreads.

Fish Head Curry

Curry Fish Head

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Recipe Options

Ingredients

Servings: 4

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1 teaspoon whole coriander seeds

1/2 teaspoon whole cumin seeds

1/2 teaspoon whole fennel seeds

1/2 teaspoon whole black peppercorns

1/4 teaspoon whole white peppercorns

1 teaspoon Kashmiri chile powder, or more to taste1 teaspoon ground turmeric

3 medium cloves garlic (1/2 ounce; 15g)

One 1-inch knob peeled ginger (1/2 ounce; 15g), sliced into coins

3 tablespoons (45ml) neutral oil, such as vegetable oil, divided

3 small Japanese eggplants (10 1/2 ounces; 300g), quartered lengthwise and cut into 3-inch lengths

1 teaspoon whole mustard seeds1 teaspoon whole fenugreek seeds

1/2 teaspoon whole cumin seeds1/2 teaspoon whole fennel seeds1 small yellow onion (4 ounces; 113g), thinly sliced

2 large garden tomatoes (14 ounces; 400g), cored and dice

25 curry leaves, woody stems removed

1 tablespoon (15ml) tamarind paste

1 pound (454g) fish heads (from about 2 large fish, preferable a large oily fish like mackerel or salmon), split in half lengthways and gills removed (see notes)

10 large okra pods (5 ounces; 140g), stem ends trimmed and pods sliced in half on a bias crosswise

3 small green chiles, such as serranos or green bird's eye, stemmed, sliced in half lengthwise, and seeded

1 teaspoon light brown sugar, turbinado sugar, or granulated sugar

1/2 cup (120ml) full-fat coconut milk

Cooked white rice or warm flatbreads, for serving

Malaysian Fish Head Curry Recipe

Ingredients

For The Curry Powder

For The Curry

Steps

Nutrition Facts

Malaysian Fish Head Curry Recipe

Ingredients

For The Curry Powder

For The Curry

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts