Ingredients

• 1 fish head, 500g (cut into half)
• 3 sprigs curry leaves
• 2 stalks lemongrass (bottom 1/3, bruised)
• 1 foot-long eggplant (cut into 2-inch sections, quartered)
• 10 lady fingers (cut into 2-inch sections)
• 3 tomatoes (cut into wedges)

CURRY SPICE PASTE:

• 10 shallots (peeled, cut)
• ½ large onion (peeled, cut)
• 1 ½-inch ginger knob (peeled, cut)
• 1-inch turmeric knob (peeled, cut)
• 6 garlic cloves (peeled)
• 4 tbsp fish curry powder
• 3–5 tbsp chilli paste
• 2 tsp salt
• 1 tbsp sugar

CURRY SAUCE:

• 500 ml thick coconut milk (mixed with 750 ml water to make thin coconut milk)
• 200 ml thick coconut milk
• 3 tbsp heaped tamarind paste (mixed with 125 ml water, strained)
• Extra water (as needed)
• Extra salt and sugar (to taste)

Instructions

ABBREVIATED RECIPE:

1. Blend shallots, onion, garlic, ginger and turmeric with oil until fairly smooth. Add curry powder and chilli paste.
2. Fry the spice paste in oil over low-medium heat until fragrant and the oil starts to separate. Add salt and sugar.
3. Add lemongrass and curry leaves and stir-fry until fragrant.
4. Add thin coconut milk and tamarind juice. Simmer, then add eggplant, ladies fingers and tomatoes. Add the fish head halves, cheek side up.
5. Cook for 12–15 minutes until the fish is cooked through. Add thick coconut milk, salt and sugar to taste. Serve hot.

FULL RECIPE:

1. Blend the spice paste – Place shallots, onion, garlic, ginger and turmeric in a food processor. Add 2 tablespoons of oil to grease the blades and blend until fairly smooth. Add curry powder and 3–5 tablespoons of chilli paste, depending on your preferred spice level. Pulse until well combined.

2. Cook the spice paste – Heat 6 tablespoons of oil in a wok over low-medium heat. Add the spice paste and stir continuously to prevent it from burning. If the paste becomes dry, drizzle in 2–3 tablespoons of oil. Stir in salt and sugar. Cook gently for 10 minutes or longer, until the paste becomes fragrant and aromatic.

3. Add the aromatics – Once the oil starts to float to the top and bubbles form around the edges of the paste, add the lemongrass and curry leaves. Stir-fry for about 1 minute, or until fragrant.

4. Add the curry sauce and vegetables – Stir in the thin coconut milk and tamarind juice. Increase the heat to medium-high and bring to a gentle simmer. Add the eggplant and simmer for a few minutes. Once the eggplant starts to soften, add the ladies fingers and tomatoes.

5. Add the fish head – Gently place the fish head halves into the curry, with the cheek side facing up. Add a little extra water if the sauce becomes too thick or there is not enough liquid to coat the fish head.

6. Cook the fish – Cook for 12–15 minutes, or until the fish head is cooked through.

7. Adjust & serve – Taste the curry and adjust the seasoning. For a richer and creamier curry, add the thick coconut milk to your desired level of richness. Add salt and sugar to taste. The finished curry should be rich or lemak, slightly salty and pleasantly sour or tangy, with the consistency of a thick soup. Serve hot.

Recipe Notes

1. Fish Head – We use a 500g fish head, cut into two halves. NZ King Salmon Head can be used for this recipe.

2. Chilli Level – Use 3–5 tablespoons of chilli paste, depending on your preferred level of spice.

3. Coconut Milk – The thin coconut milk is added during cooking, while the thick coconut milk can be added toward the end for a richer, creamier curry.

4. Consistency – Add extra water as needed while cooking. The curry should have a thick, soup-like consistency that coats the fish head.

5. Seasoning – A good fish head curry should be rich or lemak, slightly salty and pleasantly sour or tangy. Adjust the salt and sugar according to taste.

6. Cooking Time – Cook the fish head for 12–15 minutes, or until cooked through. Avoid overcooking to maintain the texture of the fish.

Recipe source: Foodelicacy.com