Fish head curry with step by step pictures. Delicious fish head curry which taste delicious and is easy to make as well.
Fish Head Curry Recipe
I never thought that i will make a curry entirely with fish head. Normally i throw it away, but one day hubby told me that fish head makes a tasty curry and it adds flavour to fish curry. So i decided to give it a try and i made a simple curry using it and guess what, everyone love it.
About Fish Head Curry
Fish head curry is a Singaporean dish that combines Indian and Chinese ethnic cuisines. A red snappers head is stewed in a curry with various vegetables such as okra and eggplants. It's typically served with rice or bread, or as a shared dish.
Fish head curry was created in Singapore by M.J. Gomez, a chef from Kerala who was living in the country and wanted to introduce South Indian cuisine to local diners. He opened a restaurant called Gomez Curry on Sophia Road, and later on 9 Selegie Road, both in the Central Regions Rochor district.
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Prawn Curry
Village Style Fish Curry
Fish Molee
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Ingredients For Fish Head Curry
Fish Head :
Fish heads are among the tastiest bites of the fish, and they play an important role in many cuisines. They're flavorful; in fact, they're frequently more flavorful than the rest of the fish.
Mustard Seeds :
As long as you don't bite into them, whole mustard seeds have a mild aromatic nutty flavour. You can only taste the seeds if you bite into them or grind them into a powder or paste. It has a strong and pungent aroma.
Gingelly Oil :
Sesame oil is also known as gingelly oil. Sesame oil is a vegetable oil made from sesame seeds. In South India, it is used as a cooking oil. Sesame oil is truly a gift from the gods, but these benefits are only available when using cold pressed sesame oils.
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Table of Contents
📖 Recipe Card
Fish Head Curry Recipe
Ingredients
- Fish Head - 4
- Gingelly Oil - 5 tblspn
- Mustard Seeds / Kaduku - 1 tsp
- Fenugreek Seeds / Methi / Vendayam - ¼ tsp
- Curry leaves a handful
- Shallots / Sambar Onion - 10 finely chopped
- Ginger Garlic Paste - 1 tsp
- Tomatoes - 1 medium size chopped finely
- Chilli Powder - 2 tsp
- Kashmiri Chilli Powder - 1 tsp
- Coriander Powder / Malli Podi - 1 tblspn
- Turmeric Powder - 1 tsp
- Salt to taste
- Coconut - ½ cup made into fine paste
- Tamarind - 2 to 3 tblspn
Instructions
- Heat oil in a pan, add in mustard, fenugreek and curry leaves.
- Add in onions and saute till light golden.
- Add in ginger garlic paste and saute for a min.
- Add in tomatoes and cook till it gets mushy.
- Add in spice powders and salt and mix well.
- Add in tamarind pulp and cook till oil separates.
- Add in water and bring it to a boil.
- Add in fish head, cover and simmer till fish is half cooked.
- Add in coconut paste and mix well. Cover and simmer till oil separates.
- Serve.
Fish Head Curry Step by Step
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| Take all your ingredients |
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| Clean and wash your fish heads |
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| Chop up some shallots and tomatoes |
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| Heat oil in a pot |
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| Add in mustard seeds and fenugreek seeds |
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| in goes some curry leaves |
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| add in shallots |
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| saute for few mins |
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| add in ginger garlic paste |
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| add in some tomatoes |
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| mix well and cook till it gets mushy |
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| Add in chilli powder, coriander powder and turmeric powder |
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| mix well |
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| add in some salt |
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| add in thick tamarind pulp |
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| mix well |
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| saute till oil separates |
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| pour in water |
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| mix well |
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| bring it to boil |
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| add fish heads in |
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| cover and simmer |
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| now the fish is half cooked |
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| add in coconut paste |
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| mix well |
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| simmer till oil floats on top |
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| Serve |
Pari S
Good Morning Aarthi, This is something new... and tempting colour too. Is it an earthen cookware you are using?
Aarthi
@Pari Syes it is earthernware cookware
Anton S
Dear Aarthi
I had one Kabeljou (Cod) and one Jack Snapper fish head in the freezer. Looked up recipes and yours looked interesting. I just used what I had and some of the ingredients I didn't have, like the curry leaves. But I used one rounded Tablespoon of the South Africa curry mix I had, which includes some of the ingredients you listed. I had the garlic tub but no ginger, so I added 1 thumb of fresh I chopped up. I did have the Tamarind, Tumeric and Mustard Seeds. Also I had Coconut Oil (Solid). I didn't see the quantity of water you added, but I saw your fish heads and added 500ml of water till it looked similar. I also added 1 cube + 200ml boiling water to melt of a curry vegetable stock cube to increase the curry a bit. Didn't have the shallots, so I chopped up 1/2 a large red onion. Wow, turned out really delicious. Thanks for the recipe. Will definitely do it again. Regards.