Spicy Fish head curry

Spicy Fish head curry

In many parts of the world fish head is not considered suitable for the table. Therefore the fish head is used as fertilizer. It is also a struggle to pick the small bones from the fish head. Many consider that fish head is not even suitable for making stock. It is cumbersome to cook a whole fish with the head. 

Fish head cut into two pieces

In Singapore and Malaysia, fish head curry is cherished as a delicacy. Fish head curry is served in most restaurants, food courts and roadside stalls. You will find Chinese, Malay and Indian style of cooking. Fish head is often cooked with eggplant and okra.

In Singapore and Malaysia, the fish mongers will cut the head in such a way that there will be a fair amount of flesh in the head.

In other parts of Asia fish head is steamed, fried or made into a soup.

                                                   Recipe summary
                                               For
                                Spicy Fish head curry


1. Wash and clean the 350 grams fish head, halved. Marinate with ½ tsp turmeric powder and ½ tsp salt and marinate for 30 minutes.

Spicy fish head curry 
with brinjal

2. Slice 80 grams eggplant into bite size pieces and immerse in water to prevent discoloration. Drain the eggplant pieces in a colander. Heat 2 tbsp vegetable oil in a pan and stir fry the eggplant pieces for 6 minutes. Remove and keep aside.
3. Add 1 lemon grass cut into 3 pieces to same pan and fry for 1 minute.

4. Add 1 pandan leaf (I used dried) and fry for one minute.

5. Add ½ tsp Cumin seeds, ½ tsp fennel seeds and 1 tsp fenugreek seeds and fry for 20 seconds.

Ingredients

6. Add 10 curry leaves and fry for 1 minute.

7. Add 80 grams onion, chopped coarsely and 5 garlic cloves sliced into halves and fry for 2 minutes.

8. Add 1 small green chilli chopped and 1 small red chili, slice into halves and fry for 2 minutes.

9. Add 1 tomato (80 grams), sliced into bite size pieces and fry for 2 minutes.

10. Add ½ tsp roasted fennel seed and curry leaf powder, 1 tbsp coriander powder, ½ tsp gram masala powder and fry for 2 minutes.

11. Add 1 tbsp roasted split chickpea powder which will help to thicken the gravy.

Spices,  spice powder and
 thickening agent

12. Add ½ tsp chilli powder.

13. Add 1 litre water and 1 tbsp curry powder.

14. Add fried eggplant and 1½ tsp salt and simmer for 10 minutes in low heat.

15. Add 3 tbsp thick  tamarind juice derived from 50 grams tamarind and  simmer 8 minutes.

16. Add fish head gently as it will break into pieces easily. Try not to disturb the fish head during cooking. reduce heat.

17. Add ½ tsp garam masala powder and simmer for 6 minutes.

18. Add ½ cup coconut  milk and simmer for 6 minutes.

19. Now  pound  1 tsp cumin and 1/2 tsp pepper into a powder to add to the curry to give extra spice and smell and cook for 5 minutes. This is optional.

Spicy Fish head curry is ready.

                   Recipe follows in detail with pictures.

Preparation time:15 minutes 

Cooking time:50 minutes

Serves: 2

 Ingredients

Main

350 grams fish head, halved

80 grams eggplant, sliced into bite size pieces and immersed in water

Others

80 grams onion, chopped coarsely

5 garlic cloves sliced into halves

1 small green chilli chopped

1 small red chili, slice into halves
1 tomato (80 grams) sliced into bite size pieces
50 grams tamarind.

10 curry leaves

1 lemon grass cut into 3 pieces

1 pandan leaf (I used dried )

Ingredients for Spicy Fish head curry

Spices

1 tbsp curry powder

½ tsp chilli powder

½ tsp Cumin seeds

½ tsp fennel seeds

1 tsp fenugreek seeds

½ tsp roasted cumin powder

½ tsp roasted fennel seed and curry leaf powder

1 tbsp coriander powder.

½ tsp pepper powder

½ tsp garam masala powder

1 tbsp roasted split chickpea powder

Spices,  spice powder and thickening agent

2 tbsp vegetable oil

½ cup coconut milk

1 litre water

1½ tsp salt

3 tbsp tamarind juice

Marinade

½ tsp turmeric powder

½ tsp salt

Preparation

Wash and clean the fish head. Mix with turmeric powder and salt and marinate for 30 minutes.

Method

Slice the eggplant and immerse in water to prevent discolouration. Drain the eggplant pieces in a colander before frying.

Eggplant

Heat oil in a pan and stir fry the eggplant pieces for 6 minutes. 

Remove and keep aside. 

Fried Eggplant

Add lemon grass to same pan and fry for 1 minute. Add pandan leaf and fry for one minute.

Frying lemon grass and pandan leaves

Add cumin, fennel and fenugreek seeds and fry for 20 seconds.

Adding  fennel fenugreek and cumin seeds

Add curry leaves and fry for 1 minute.

Adding curry leaves

Add onion and garlic and fry for 2 minutes.

Adding onion and garlic

Add chilli and fry for 2 minutes.

Adding chili

Add tomato and fry for 2 minutes

Adding tomato

Add fennel seed powder and curry leaf powder, coriander powder, gram masala powder and fry for 2 minutes.

Adding fennel seed powder, garam masala and coriander powder

Add roasted split chick pea powder to thicken the gravy.

Adding roasted split chick pea powder

Add water  and curry powder

Adding water and curry powder

 Add fried eggplant and salt and simmer for 10 minutes in low heat.

Adding fried egg plant

Add tamarind juice simmer 8 minutes

Adding tamarind juice

Add fish head gently as it will break into pieces easily. Try not to disturb the fish head during cooking. reduce heat.

Adding fish head

Add garam masala powder and simmer for 6 minutes.

Adding garam masala

Add coconut  milk and simmer for 6 minutes.

Now  pound  1 tsp cumin and 1/2 tsp pepper into a powder to add to the curry to give extra spice and smell. This is optional.

Pounded cumin and pepper powder 

Add   pounded cumin and pepper powders and simmer for 5 minutes.

Adding pounded cumin and pepper  powder

Curry is ready. Enjoy with care as there will be bones in the fish head curry.  

Spicy fish head curry 
with brinjal