Fish Head Curry



1 whole fish head
thumb-size ginger, thinly shredded
3 garlic cloves, thinly sliced
3 onions, thinly sliced
5 tbsps. Curry paste
4 tomatoes, quartered
7 red chilies, slit lengthwise
7 green chilies, slit lengthwise
4 sprigs curry leaves
1 tsp. salt
1 tbsp. sugar
1 tbsp. tamarind paste, mixed with
½ cup water
1 cup coconut milk

For the curry paste:

300 gms. coriander powder
70 gms. cumin powder
175 gms. chili powder
35 gms. turmeric powder 2
5 gms. black pepper
15 gms ground fenugreek
6 tbsps. sunflower oil



Step 1

Wash the fish head and pat dry. Heat oi in a wok. Add the curry paste and ginger. Stir-fry over high heat for 3 minutes until the seeds pop. Cool then pulse in a food processor.

Step 2

Using the same wok, add garlic and stir-fry until lightly browned. Add the curry paste and stir-fry briefly. Add the coconut milk, simmer then add the fish. Add half the tomatoes, red chili, green chili, curry leaves, salt and sugar. Allow to simmer for 10 minutes or until the sauce has thickened and the fish cooked.

Recipe Type:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Tuna Arroz Ala Cubana

  • Century Tuna Sisig

  • Steamed Lapu-Lapu, Hong Kong Style

  • Poached Tuna Tail with Mango-Mayo-Dill Sauce

  • Carp Cooked In Coconut Milk