Fish Head Curry
Savory, spicy and tangy, this Fish Head Curry is a Malaysian inspired one pot meal that takes just 40 minutes from start to finish!
Servings: 4 servings
Calories: 182kcal
Ingredients
- 1 fish head
- 2 tablespoons coconut oil
- 1 " piece ginger peeled and minced
- 15 curry leaves
- 2 garlic cloves minced
- ½ onion minced
- 2 tablespoons cumin seeds toasted and ground
- 1 tablespoon coriander toasted and ground
- 2 tablespoons garam masala
- 1 tablespoon tamarind concentrate
- 2 stalks lemongrass cut in 2" pieces
- 2 tablespoons fish sauce
- 1 eggplant sliced
- 2 tomatoes chopped
- 1 tablespoon mirin
- 2 tablespoons sambal
- 1 tablespoon salt adjust to taste
- 3 cups water
- 1-15 ounce can coconut milk
- fresh cilantro for serving
- limes for serving
Instructions
- Rinse the fish head thoroughly then set aside.
- Sauté the onion, garlic, ginger and lemongrass with the coconut oil in a large pot over medium heat. Cook 2-3 minutes, until softened and browning.
- Add the remaining spices, fish sauce, tamarind, sambal, mirin, salt and curry leaves. Cook 1-2 minutes, being careful not to burn the spices.
- Add the tomato and eggplant and stir to coat in the spices.
- Add the fish head and water and simmer for 10 minutes.
- Add the coconut milk and simmer another 10 minutes, 5 covered and 5 uncovered.
- Adjust salt to taste, if needed, and serve over rice with fresh cilantro, limes and extra sambal, if desired.
Notes
- Make sure your fish head is cleaned and rinsed well.
- If you can’t find fish heads, you can still make this curry with fish fillets or pieces. The flavor will be a little different, but it will still be delicious.
- For a thick and creamy curry, I recommend using full fat coconut milk or even coconut cream. Avoid light coconut milk as it can make the curry too thin.
- This recipe includes eggplant and tomatoes, but you can add other veggies. Just make sure they cook at the same rate as these veggies.
- For the best flavor, make sure your spices are fresh. I also highly recommend toasting and grinding whole spices.
- When toasting the spices, keep an eye on them so they don’t burn.
- Be careful not to overcook the curry as the fish may become tough and the veggies will get mushy.
Nutrition
Serving: 1cup | Calories: 182kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 2508mg | Potassium: 614mg | Fiber: 7g | Sugar: 10g | Vitamin A: 744IU | Vitamin C: 90mg | Calcium: 84mg | Iron: 3mg