Amma's Fish Head Curry

This fish head curry are my mother's speciality. I have tasted so many fish head curry in restaurants or within my family but, nothing comes near to mom's. I shall say all my family and relatives drool over this lip smacking curry. Fish head curry are quite popular in Malaysia with many restaurants serve their variation or family recepi. There are Indian version of fish head curry, Malay have theirs and so do Chinese.

The Indian-Muslim fish head curry are loved by many across races. It's hot,spicy,tangy and large fish head for whole family to devour. Personally, we prefer medium sized fish head to cook at home. The gigantic fish head a bit scary stuff to handle and serve. Medium sized head are much flavourful works best for this delicious curry recepi.

Why tau pok? Not sure why but mom just love the way it soaks the thick curry well and each bite of the bean curd the spicy curry will ooze out in your mouth. Do not worry about overcooked vegetables as, we are cooking the dish in low heat the vegetables are perfectly cooked and not mushy. The point of cooking on low flame is, to let all the flavours develop well and comes through together for an amazing fish head curry. Amma's fish head curry goes really well with hot white rice..heaven 😋

Ingredients

For Marination

4 pcs fish head, approximately 1 1/2 kg

1 tbsp sea salt

3 tbsp turmeric powder

1 1/2 tbsp chilly powder

2 tbsp lemon juice

For Curry Paste

3 cups thin coconut milk

1 1/2 cups thick coconut milk

1/2 cup tamarind water, dilute a lemon sized tamarind in 1/2 cup water

10 pcs okra,remove stem

3 large onions, sliced

6-8 cloves garlic, crushed

2"inches ginger, crushed

3 brinjals, cut into 4

3 large tomatoes, sliced

4-6 green/red chillies

2 sprigs curry leaves

10 pcs tau pok/dried beancurds, halved

Handful chopped coriander leaves

1 1/2 tbsp cumin powder

1 tsp turmeric powder

4 tbsp chilly powder

2 tbsp coriander powder

1 tsp mustard seeds

3 tbsp fish curry powder

1/2 tsp fenugreek seeds

6-8 tbsp coconut oil

1 cup water

Salt to taste

Methods

Coat the fish well with ingredients listed under "For Marination". Rub the marination well into the fish and marinate for 30 minutes.

In a large wok, heat oil and add mustard seeds. Once the seeds splutrers add curry leaves,fenugreek seeds and cumin seeds. Cook for 10 seconds.

Add the sliced onion and sautee till translucent. Add the crushed ginger and garlic. Sautee till fragrant.

 Add the coriander powder,cumin powder,turmeric powder,chilly powder and fish curry powder. Saute till oil separates.

Add the tamarind water and water. Cook for another 2-3 minutes with lid on.

Add thin coconut milk and cover with lid and cook on low heat for 3-4 minutes.

Add the sliced tomatoes,tau pok,okra and brinjals. Give a stir and season with salt.

Gently add the marinated fish and cook for 20 minutes. Remove the vegetables and gently flip the fish and cook for another 5 minutes with lid on.

Add thick coconut milk and the cooked vegetables. Stir gently without breaking the fish and cook for another 1 minute. Turn off the heat. Garnish with coriander leaves.

Serve hot with white rice or roti.