Curry Fish Head

[Ingredients]

• 1-1.2kg fish head - rub with 1tsp salt, 1tbsp chopped ginger

• 1 large yellow onion - peeled, sliced

• 2 sprigs curry leaves

• 10 lady’s finger / okra - trimmed

• 3 eggplant - sliced

• 6 small tomatoes - diced

• 4tbsp tamarind, diluted with water

• 300ml coconut milk

• 200ml stock

[Spice Paste]

• 15g ginger - peeled, sliced

• 15g galangal - sliced

• 8 shallots - peeled

• 8 garlic cloves - peeled

• 2 lemongrass - outer layers removed

• 2 big red chillies

• 2 small red chillies

• 2 small green chillies

• 3tsp chilli flakes

• 1tsp turmeric powder

• 3tsp fish curry powder

• 1tbsp fish sauce

• 3tbsp shallot oil

• 4tbsp water

[Seasoning]

• 2tbsp chopped gula melaka

• 1tbsp fish sauce
  

[Steps]

1. Blend spice paste ingredients together till smooth.

2. Saute onions in a large pot or claypot with 3tbsp oil over medium-low heat.

3. Add in spice paste and cook till fragrant.

4. Add in curry leaves and cook for 1min. Then add in coconut milk, stock and seasoning ingredients. Bring to a simmer.

5. Add in okra and eggplant and let simmer for 8-10mins.

6. Then add in fish head and simmer for another 8-10mins.

7. Lastly, add in tomatoes and let simmer for 5mins.

Adapted from: https://www.instagram.com/p/CNhafgMpr3b/?utm_medium=copy_link