Food of:
Malaysia & Singapore

Food submitted by:
foodyoo/Johor/Malaysia

Curry Fish Head is a dish where the head of a "Red fish" (which is red snapper), is semi-stewed in a thick curry with assorted vegetables. You can see a large fish head bearing a surprising amount of meaty morsels, from cheeks to lips to eyes are simmered in a spicy, intensely red gravy with succulent okra, tomatoes and eggplant, all eaten with plenty of fluffy rice as a foil for the tongue-tingling sauce.

• 1 grouper fish head
• 4 tomatoes, cut into wedges
• 5 onions, cut into wedges
• 250g lady fingers
• 80g asam paste, mixed with 400ml water and squeezed out juice
• 500ml water
• cooking oil
• 1/2 tsp of salt
• 1 tbsp sugar

• 100g shallot, chopped or pounded
• 50g garlic, chopped or pounded
• 20g stalks lemongrass, chopped or pounded
• 1 tbsp curry leave
• 75g curry powder, mixed with 100ml water

• Heat up oil, sauté the curry spices until fragrant.
• Add in onions and tomatoes, stir well.
• Add in the 500ml water, asam juice, salt and sugar.
• Bring to boil.
• When the gravy is boiling then adds fish head.
• Continue cook until fish head cooked.
• Blanch or steam the lady fingers until cooked.
• Add cooked lady fingers in the curry.
• Dish up and serve with rice or bread.