Learn . Laugh . Eat

Fish Head Curry

Prep: 10 mins

Cook: Approx 1 hr

Jeremy Pang shares with you his delicious recipe for a Fish Head Curry. This dish is full of flavour, and not to mention a generous helping of spice! This curry should be a winner when it comes to sharing it with your dinner guests and family.


Base

  • 1 tbsp vegetable oil
  • 1 knob butter
  • 1 onion finely chopped
  • 5-6 cloves garlic finely chopped
  • 3 lime leaves
  • 5 curry leaves

Whole Spices

  • 2-3 fresh Birdseye chillies finely chopped
  • 1 tbsp cumin
  • 1 tbsp coriander seeds Paste
  • 1 tbsp chilli powder
  • 3 tbsp curry powder
  • 3 tbsp water
  • Vegetables
  • 5-6 tomatoes

Stock

  • 1 tbsp vegetable oil
  • 1 fresh medium fish head & bones (Gurnard / grouper / salmon / red snapper)
  • 3 tbsp tamarind concentrate (to taste)
  • 5 cups hot water
  • 1 tsp sugar
  • Salt & pepper to taste
  • 1 fish fillet (optional)


Preparation

1. Finely chop the onion and garlic and place in a prep bowl

2. Crush all the whole spices together using either a pestle and mortar or a blender

3. Mix the ‘paste’ in a separate prep bowl and leave aside

4. Slice the tomatoes into wedges and place in a prep bowl

The Stock

5. Heat 1 tbsp vegetable oil to medium heat in a medium sized saucepan

6. Add the fish head and bones and fry for 3-5 minutes, turning occasionally

7. Add the rest of the stock ingredients and stir well

8. Bring to boil and then remove the head and bones onto a separate dish

9. Scrape the bottom of the pan with a wooden spoon. Maintain the stock on a simmer (low heat) for 20 minutes. Stir and cover with lid

Cooking

10. Heat 1 tbsp vegetable oil and 1 knob butter to medium heat in a large saucepan

11. Add all the ‘Base’ ingredients and cook until onions are slightly brown

12. Add all the crushed ‘Whole Spices’ and cook for 1 minute

13. Add and stir the ‘Paste’ into the base and spices

14. Add the tomatoes and cover for 10 minutes stirring occasionally

15. Now add the stock and mix well

16. Bring the curry to boil and allow to simmer

17. Add the ready cooked fish head and bones and simmer for 20 minutes

18. For additional meat to feed the masses, cut one fish fillet into 1 cm thick slices, cover in seasoned corn flour and fry in a non-stick frying pan for 2-3 minutes. Place in the curry 5 minutes before serving.

Garnish with finely chopped coriander and serve with white rice

Enjoy!

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Base

  • 1 tbsp vegetable oil
  • 1 knob butter
  • 1 onion finely chopped
  • 5-6 cloves garlic finely chopped
  • 3 lime leaves
  • 5 curry leaves

Whole Spices

  • 2-3 fresh Birdseye chillies finely chopped
  • 1 tbsp cumin
  • 1 tbsp coriander seeds Paste
  • 1 tbsp chilli powder
  • 3 tbsp curry powder
  • 3 tbsp water
  • Vegetables
  • 5-6 tomatoes

Stock

  • 1 tbsp vegetable oil
  • 1 fresh medium fish head & bones (Gurnard / grouper / salmon / red snapper)
  • 3 tbsp tamarind concentrate (to taste)
  • 5 cups hot water
  • 1 tsp sugar
  • Salt & pepper to taste
  • 1 fish fillet (optional)


Preparation

1. Finely chop the onion and garlic and place in a prep bowl

2. Crush all the whole spices together using either a pestle and mortar or a blender

3. Mix the ‘paste’ in a separate prep bowl and leave aside

4. Slice the tomatoes into wedges and place in a prep bowl

The Stock

5. Heat 1 tbsp vegetable oil to medium heat in a medium sized saucepan

6. Add the fish head and bones and fry for 3-5 minutes, turning occasionally

7. Add the rest of the stock ingredients and stir well

8. Bring to boil and then remove the head and bones onto a separate dish

9. Scrape the bottom of the pan with a wooden spoon. Maintain the stock on a simmer (low heat) for 20 minutes. Stir and cover with lid

Cooking

10. Heat 1 tbsp vegetable oil and 1 knob butter to medium heat in a large saucepan

11. Add all the ‘Base’ ingredients and cook until onions are slightly brown

12. Add all the crushed ‘Whole Spices’ and cook for 1 minute

13. Add and stir the ‘Paste’ into the base and spices

14. Add the tomatoes and cover for 10 minutes stirring occasionally

15. Now add the stock and mix well

16. Bring the curry to boil and allow to simmer

17. Add the ready cooked fish head and bones and simmer for 20 minutes

18. For additional meat to feed the masses, cut one fish fillet into 1 cm thick slices, cover in seasoned corn flour and fry in a non-stick frying pan for 2-3 minutes. Place in the curry 5 minutes before serving.

Garnish with finely chopped coriander and serve with white rice

Enjoy!

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

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