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Fish Head Curry,always cook with vegetables... Fish head Curry,cook with eggplants, lady fingers, tomatoes.... Curry fish head,cook with fish head,normally red snapper...
Curry fish head always serve with rice & bread... Fish head curry popular in Malaysia & Singapore...

Curry Fish Head

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.

Recipe

Ingredients:
  • 1 grouper or any medium to big size fish head ( cut vertically from the middle and make it into 2 pieces if it is too big )
  • 4 tomatoes, cut into wedges
  • 5 onions, cut into wedges
  • 250g lady fingers (okra)
  • 1 lemon, squeezed out juice
  • 800ml water
  • 100ml fresh milk or coconut milk
  • cooking oil
  • 1/2 tsp of salt
  • 1 tbsp sugar
Curry Spices:
  • 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
Cooking Method:
  • Heat up oil, sauté the curry spices until fragrant.
  • Add in onions and tomatoes, stir well.
  • Add in 800ml water, lemon 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 (okra) until cooked.
  • Add cooked lady fingers and fresh milk or coconut milk into the curry.
  • Bring to boil.
  • Dish up and serve with rice or bread.
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