Fish Head Curry | Spicy Food Lovers

Vanakkam! To all the spicy food lovers out there, the Indian Fish Head Curry or Indian Asam Fish is definitely a must try! Fish Head Curry is a dish in Malaysian and Singaporean cuisine with Chinese and Indian origins. The head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetable such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish.

You guys must be curious how to make a delicious fish head curry! Here it is! 

To blend: 

5 cloves of garlic

1 big onion

A bit of water

Ingredients: 

1 fish head (approximately 2kg)

2 round eggplants

10 lady's fingers

2 tomatoes

4 green chillies

1 stalk curry leaves

2 tablespoon of pure assam jawa

3 tablespoon of fish curry powder

1/2 packet of coconut milk (about 300g)

3 tablespoon of oil

1 cup of water

2 teaspoon of salt

Procedures:

1. Wash the fish with coarse salt. This cleans out the muddy smell of the fish. In fact, this is one of the main tips to make a great fish head. The head has to be nice and clean.

2. Heat the oil and throw in the curry leaves first. Once oil is fragrant, put in onion- garlic blend with curry powder. Fry until fragrant.

3. Chop the tomatoes and eggplants into 8 pieces and put them in with the green chillies (sliced). Stir them thoroughly.

4. Pour in 1/2 cup of water first, stir it well (about 5-6 minutes)

5. Stir and add in santan. Then put the fish head and lady's fingers.

6. Let it simmer for about 5-10 minutes. And you're done!