Curry Fish Head recipe – a mean pot of curry and goes very well with steamed white rice.
600g Garoupa Fish Head, chopped into pieces
1 tablespoon tamarind pulp 1/2 cup water
3-4 tablespoons oil
2 cups water
Bunch of polyganum leaves (laksa leaves)
4-6 okras, cut into halves diagonally
Salt to taste
Sugar to taste, optional
Spice Paste:
1-2 stalks lemongrass, white part only, cut into small pieces
1 small turmeric, skin peeled, sliced into pieces
20-25g dried red chili paste
50g peeled shallots
5g belacan (shrimp paste)
Garnishing:
Bunga Kantan (Torch Ginger Flower), sliced into small pieces
Bunch of mint leaves, optional
My two-month vacation here in Penang, Malaysia is coming to an end. Before I leave, I wanted to share a very delicious recipe with you (a specialty of my second sister who is an excellent cook )—Curry Fish Head. For sure, I am going to miss this dish when I return to the United States because some of the key ingredients such as bunga kantan is not available. Furthermore, it’s impossible to find very fresh fish head to prepare this dish…
This Curry Fish Head recipe is essentially a Nyonya ikan tumis recipe, but made with Garoupa fish head so I would call this a Nyonya Curry Fish Head as there is no curry powder and curry leaf used. Regardless, it’s a mean pot of curry and goes very well with steamed white rice, and this is just one example of the type of dishes we eat in Malaysia. Please take note that this recipe is in metric measurement for easy reference. Enjoy!
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