Curry Fish Head

Curry Fish Head

A soupy dish made by braising a fish head in a coconut milk soup base, flavoured with an aromatic curry spice paste, tamarind juices & seasonings.

Best Fish to use:

1) Emperor Red Snapper

2) Ang Go Li

3) Black Grouper

4) Red Snapper

5) Golden Snapper

6) Red Grouper/Sea Bass

Overall a very wholesome meal as it encompasses fish, vegetables and can be consumed with rice.

Time taken ~1 hour

Can be summarised in 3 steps:

1) Fry curry paste - blend of yellow onion, shallots, garlic cloves, ginger, fresh tumeric, chilli paste & fish curry powder

2) Add liquids - coconut milk & tamarind juices

3) Add vegetables & fish head


Curry Spice paste:

  • yellow onion, shallots, garlic cloves, ginger, fresh tumeric, chilli paste, fish curry powder


  • coconut milk
  • water (if needed)
  • tamarind juice/paste


  • eggplants
  • ladyfingers
  • tomato wedges

Fish head (any snapper or grouper)

Curry Fish Head in 5 Steps:

1) Prepare the fish curry spice paste

  • Blend/mix all curry spice paste ingredients except for fish curry powder & chilli paste until you get a fairly smooth paste
  • Add curry powder/chilli paste and blend/mix until well-combined


2) Fry the spice paste until fragrant and fully caramelised

  • Heat up a wok with 6 tbsps of oil over low-medium fire
  • When hot, add spice paste & stir fry (keep stirring to avoid burning the paste & if it gets dry, add 1-2 tbsps of oil)
  • Stir in salt & sugar (salt improves flavour, sugar deepens the colour)
  • Once oil seeps through to top of the paste, add curry leaves & bruised lemon grass)

3) Add Coconut Milk & Tamarind Juices

  • Pour in thin coconut milk & tamarind juices, and let simmer
  • Increase heat to medium-high and allow mixture to come to a gentle simmer (do not let mixture boil vigorously)

4) Stir in cut vegetables & fish head, let simmer till softened

  • Add eggplant slices, simmer for a few minutes until they begin to soften
  • Add lady fingers, tomato wedges & fish head halves
  • Continue to simmer for 12-15 minutes or until the fish head is cooked through

5) Taste Test

  • Last ingredient should be thick coconut milk if you want the curry to be more creamy/lemak (rich)
  • Add more salt if not salty enough, more sugar if too sour or too salty
  • Serve!

 curry fish head

Sourced from FoodDelicacy's Seafood Recipes

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