
Fish Head Curry
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.
Ingredients
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)
Method
Preparation
The Stock
Cooking
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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
The Stock
Cooking
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.