Curry Fish Head is a popular Southeast Asian dish known for its rich and flavorful curry sauce. This recipe features tender fish head pieces cooked in a fragrant curry sauce infused with spices, coconut milk, and tangy tamarind.
Ingredients: 1 whole fish head preferably snapper or grouper. 2 tablespoons curry powder. 1 onion, sliced. 3 cloves garlic, minced. 1 thumb-sized ginger, sliced thinly. 2 tomatoes, diced. 1 cup coconut milk. 2 tablespoons fish sauce. 1 tablespoon tamarind paste. 2 green chilies, sliced. 1 stalk lemongrass, bruised. Salt and pepper to taste. Fresh cilantro leaves for garnish. Steamed white rice for serving.
Instructions: Take off all the scales and guts from the fish head and clean it very well. If you need to, cut it up into big chunks. Set a pan on medium heat and add some oil. Put in the ginger, garlic, and onion. Saut until the food smells good. After you add the curry powder, stir constantly for another minute. Turtle milk, fish sauce, tamarind paste, green chilies, and lemongrass should all be added now. Mix things together well. Once the curry is almost done, add the pieces of fish head. Put the lid on top and let it cook slowly for 10 to 15 minutes, or until the fish is done. Add pepper and salt to taste. Before serving, sprinkle with fresh cilantro leaves. Hot white rice should be served with it.
Prep Time: 20 minutes
Cook Time: 20 minutes
Writing Roze
