26min 4 ppl
Fish Head Curry
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 7 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 26g
Carbs 14g
Fats 18g
About this dish
A whole fish head simmered in a spiced coconut curry with okra, aubergine and tomato until the collagen-rich meat pulls easily from the bone.
Allergy Info
Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Shallotssliced6 whole
- Garlic clovesminced5 cloves
- Gingerminced20 g
- Curry leaves15 leaves
- Okra150 g
- Auberginescut into chunks1 whole
- Tomatoesquartered2 whole
Fish & Seafood
- Fish headabout 1 kg, cleaned and halved1 whole
Tins & Jars
- Coconut Milk400 ml
- Tamarind Paste2 tbsp
Dried Goods
- Water300 ml
Spices & Seasonings
- Curry Powder3 tbsp
- Fine sea saltdivided1 tsp
Oils & Condiments
- Vegetable Oil3 tbsp
Utensils
- Large saucepan
- Meat thermometer
Method
1
Rub the fish head pieces with a little of the salt and set aside.
Approx. 3 minutes
2
Heat the vegetable oil in a large saucepan and fry the shallots, garlic, ginger and curry leaves for 4 minutes until fragrant.
Approx. 4 minutes
3
Stir in the curry powder and cook for 1 minute until darkened and fragrant.
Approx. 2 minutes
4
Pour in the coconut milk, water and tamarind paste and bring to a gentle simmer.
Approx. 3 minutes
5
Add the aubergine and simmer for 5 minutes until starting to soften.
Approx. 5 minutes
6
Add the fish head pieces, okra and tomatoes, and simmer for 12 minutes until a meat thermometer reads at least 63°C at the thickest part and the flesh flakes easily.
Approx. 13 minutes
7
Season with the remaining salt and serve hot with rice.
Approx. 3 minutes
