Currently 5 in stock
New batch of curry pastes will be coming beginning of September.
Curry Fish Head is a dish mixing the spices of a typical South Indian fish curry with the fish head and common seafood. This pot of curry goes very well with steamed white rice. The aroma of this dish comes from the mixture of lemongrass, coriander, garlic, ginger, fenugreek and coconut milk etc.
This is one curry to definitely cook with fish head; however, if you are not a fan of fish heads, use any fish, cuttlefish, prawns, squids or even plain vegetables. It will taste just as good.
What you will need:
1 large onion – sliced thinly
500g okra / lady’s finger – washed. Remove head and tail.
1 large brinjal / egg plant – cubed
2 large tomatoes – cubed
1 large fish head – cut into small pieces
1 packet Little Nonya Seafood Curry Paste 250g
50ml coconut milk
2 Tbsp cooking oil
I litre water for steaming okra/lady’s finger
- Boil the water and steam okra for about 5 minutes or until they are soft. Remove from heat and set aside.
- In the meantime, heat up the wok/ pot, add oil.
- Once the oil is heated, add onion, and fry for around 30 seconds on medium heat until slightly fragrant and transparent in texture.
- Add curry paste to it, and fry for about 30 seconds until fragrant.
- Gradually add water to the paste, allow to boil.
- Once the gravy is boiling, gently add the fish to the boiling gravy.
- Lower the heat, close the lid and simmer for about 10 minutes on medium heat, stir gently in between.
- Add egg plant and tomato and continue simmering.
- Once the fish is cooked, add coconut milk. Stir the curry on medium heat and be careful not to over boil the coconut milk (for 1-2 minutes).
- Turn off the heat, add the lady’s fingers into the dish and close the lid.
Your curry fish head is cooked!!
Number of people: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
The reason we steam the okra instead of cooking them in the gravy is because okra tends to get slimy and sticky when you cook it. You avoid that by steaming.
Do not over boil coconut milk as it will cause the coconut oil to separate from the gravy and makes it look like it has curdled. In Malaysia, we call it “pecah minyak” – when oil and water separates. To prevent this happening, do not shake the coconut cream when opening the can; use the harden coconut cream when cooking.
I normally get the fish head from the bones section. They cost about $3.99 per kilo – Bargain!
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