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Fish Head Curry Malay
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Source: Quick & Easy Hawker Fare, p. 16 Yum Yum Publications
| INGREDIENTS : | |
| 1 medium | to large sized head of fish, Grouper [Garoupa], Red Snapper, Salmon, etc., cleaned |
| 3-4 tbsp | Malaysian fish curry powder |
| * 1-1½ tbsp, or to taste chili powder * 2 tbsp ghee [clarified butter] or vegetable oil | |
| 5-6 | garlic, minced |
| * 1 tsp fenugreek seeds [optional] * 5-6 curry leaves [optional] | |
| 2 med | fresh tomatoes, cut into wedges |
| * 1½-2 cups of your favorite vegetable for fish curry - brinjals [Japanese eggplant] cut into 1½ inch pieces or small whole okra [ladies fingers] | |
| 2 | fresh red or green chili peppers, whole [optional] |
| 1 tbsp | tamarind pulp |
| 4 cups | water |
| ½ cup | coconut milk |
| 1 tsp | sugar |
| * salt and pepper | |
| 2 tsp | coriander seeds |
| 1½ tsp | cumin seeds |
* 8-10 dried red Serrano chilies, reconstituted in hot water [Substitute: 2-3 tbsp or to taste, chili paste]
[Items in red to be ground or blended]
Cook's Note : The next time you buy a large whole fish, or 2-3 medium-sized fish, reserve the heads and try out this recipe! Fish aficionados know the sweetest meat from the fish is from the head, especially the cheeks!
Any large fish head can be used - Grouper [Garoupa], Red Snapper, Salmon, Cod, Tuna, Mackerel, Striped Sea Bass.
To Prepare :
* Rub salt all over fish head, leave on for 15 mins, then rinse salt off
* If using dried red chilies, first remove stems, most seeds and reconstitute in hot water, drain well
* Using a mortar & pestle or blender grind the softened dried chilies chilies [or chili paste], coriander and cumin seeds
* In a small bowl, combine fish curry powder and chili powder, add a few tbsp of water and mix into a thick paste
* Heat ghee or vegetable oil in a hot wok or pot, add fenugreek, garlic and curry leaves stir-fry for about 1 min
* Add curry paste and chili paste, reduce heat to low, stir-fry until quite toasted and oil starts to ooze from paste - do not burn!
* Using your fingers, mix tamarind paste around in 4 cups of water, strain, discard seeds and fibers
* Add tamarind water, bring to a boil
* Add coconut milk, fresh tomatoes, brinjals or okra, fresh red or green chili peppers [optional], sugar and season with salt and pepper, stir well
* When it comes to a slow boil, add fish head, cover and simmer gently
* When fish head is just cooked, remove promptly from heat, let stand for 15 mins [for flavors to meld]
* Serve with bread, roti or steamed rice
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