Best 2 Fish Head Curry Recipes

**Explore the Delicacies of Fish Head Curry: A Culinary Journey of Flavors and Aromas**

Indulge in a tantalizing culinary adventure with our diverse collection of fish head curry recipes. Embark on a journey of taste as we present a symphony of flavors, aromas, and textures that will tantalize your palate. From the classic South Indian fish head curry, known for its fiery spice and tangy tamarind notes, to the rich and creamy Malay-style curry, bursting with coconut milk and aromatic spices, our recipes offer a global exploration of this delectable dish. Dive into the depths of flavor with the Bengali fish head curry, where mustard and poppy seeds add a unique depth and complexity. Transport yourself to the vibrant streets of Thailand with our aromatic tom yum-inspired fish head curry, where lemongrass, galangal, and kaffir lime leaves create an explosion of citrusy and herbal notes. And for those who appreciate a touch of heat, our Goan fish head curry, featuring fiery red chilies and tangy kokum, will surely satisfy your craving for spice. With these diverse recipes, you'll discover a world of culinary possibilities, turning ordinary fish heads into extraordinary culinary masterpieces.

Let's cook with our recipes!

SINGAPOREAN FISH HEAD CURRY

Singaporean Fish Head Curry image

My aunt introduced me to Singaporean cuisine. I got this recipe from a cook book I bought two years ago and have made it many times for a Sunday dinner before I moved to Canada. I didn't bring my book but I asked my sister to send me the recipe by e-mail.

Provided by Pinaygourmet 345142

Categories Asian

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

1 whole fish heads, cut into 2 or 600 g fish steaks
10 g ginger, thinly shredded
3 garlic cloves, thinly sliced
3 onions, thinly sliced
5 tablespoons curry paste (recipe follows)
3 tomatoes, quartered
6 red chilies, slit into half lengthwise
6 green chilies, slit into half lengthwise
2 -3 sprigs curry leaves
1/2-1 teaspoon salt
1 tablespoon sugar
1 tablespoon tamarind paste, diluted with
1/2 cup water
1 cup coconut milk (regular not the lite version)
250 g coriander powder
60 g cumin powder
150 g chili powder
30 g turmeric powder
20 g black pepper
10 g ground fenugreek
5 tablespoons sunflower oil

Steps:

Wash the fish head or fish steaks and pat dry. Keep aside.
Heat oil in a wok or saucepan, add curry seeds mixture and ginger and stir fry over high heat for two to three minutes till the seeds pop.
Cool slightly then pulse in a food processor to create the paste.
In the same wok or sauce pan with the remaining oil, add garlic and stir fry till lightly browned.
Add the curry paste and stir fry till fragrant and cooked.
Add the onions and stir fry briefly for about one minute.
Put in half of the coconut milk, bring to a boil, remember to keep stirring to avoid curdling.
Add the fish, cook for 10 minutes before adding the remaining coconut milk and the tamarind juice.
Add the tomatoes, red chilli, green chilli, curry leaves, salt and sugar.
Simmer gently for about five to eight minutes or until the sauce is thickened to a desired consistency and the fish is cooked through.
You may add more liquid if there is not enough gravy.
Serve with steaming hot rice.

Nutrition Facts : Calories 554, Fat 30.1, SaturatedFat 10.5, Sodium 650.7, Carbohydrate 71.8, Fiber 20.5, Sugar 19.8, Protein 19.6

FISH-HEAD CURRY

Fish-Head Curry image

A unique blend of multiple spices gives this signature Singapore curry dish its fiery flavor. Adapted for the home cook fromMuthu's Restaurant.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 18

Ingredients

1/2 cup vegetable oil
1 teaspoon fennel seed
1 teaspoon cumin
1 teaspoon fenugreek
10 cloves garlic
2 onions, chopped
1/8 ounce ginger
4 tomatoes, chopped
10 curry leaves
3 tablespoons chili powder
1 1/2 tablespoons ground fennel
1 1/2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1/4 ounce tamarind pulp, soaked in water
1 1/4 cups coconut milk
Coarse salt
1 medium red snapper or sea bream fish head
White rice, for serving

Steps:

Heat oil in medium saucepan over high heat. Add fennel, cumin, and fenugreek. Stir in garlic, onions, and ginger; cook, stirring, until golden brown. Add tomatoes and curry leaves; reduce heat and let simmer for 2 hours.
Add chili powder, ground fennel, cumin, and turmeric; stir to combine. Add soaked tamarind and bring to a boil; reduce heat to a simmer and cook for 45 minutes.
Add coconut milk and stir to combine. Using an immersion blender, blend mixture until smooth. Season with salt and add fish; cook until fish is cooked through, about 15 minutes. Serve immediately with white rice.

Tips:

When choosing a fish head for your curry, look for one that is fresh and has clear eyes and gills.
Be sure to clean the fish head thoroughly before cooking, removing any blood or guts.
If you are using a whole fish head, be sure to remove the gills and eyes before cooking.
You can use any type of fish head for this recipe, but some of the most popular choices include salmon, cod, and tilapia.
Feel free to adjust the amount of spices in the recipe to suit your own taste.
Serve the fish head curry with rice, roti, or naan bread.

Conclusion:

Fish head curry is a delicious and flavorful dish that is easy to make at home. With its complex flavors and textures, this curry is sure to please even the most discerning palate. So next time you're looking for a new and exciting dish to try, give fish head curry a try. You won't be disappointed!