Think it takes a long time to make a fish head curry? Well we beg to differ and yes… we timed it!
” Purr… purr… ”
15 Minute Fish Head Curry
Print ThisIngredients
To Blend:
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- 5 cloves garlic
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- 1 big onion
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- A bit of water
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- 1 fish head (merah, jenahak) easily 2 kg
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- 2 round eggplants
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- 10 lady’s fingers (medium)
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- 2 tomatoes
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- 4 green chillies
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- 1 stalk curry leaves
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- 2 Tbs pure assam jawa
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- 3 Tbs fish curry powder (we used Baba’s)
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- 1/2 (about 300g) packet santan (coconut milk)
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- 3 Tbs oil
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- 1 cup water
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- 2 tsp salt
Instructions
1. Wash the fish with coarse salt. This cleans out the ‘muddy’ smell to the fish. In fact, this is one of the main tips to making great fish head. The head has to be nice and clean.
2. Heat oil and throw in curry leaves first. Once oil is fragrant put in onion-garlic blend with curry powder. Fry until fragrant.
3. Chop tomatoes and eggplants into 8 and put them in with and green chillies (sliced lengthwise). Stir them around.
4. Pour in 1/2 cup water first, stirring well (about 5-6 minutes).
5. Put in salt and assam jawa, finish up the water.
6. Stir and add in santan.
7. Put in fish head and lady’s fingers.
8. Let it simmer for 5-10 minutes and you’re done! You can of course let it simmer a little longer if you like.
Notes
This fish head curry is mildly spicy with an excellent sour hit