Fish Head Curry Recipe
Fish Head Curry Recipe is a popular and flavorful dish that originates from Singapore, Malaysia, and other parts of Southeast Asia. As the name suggests, it features the head of a fish, typically a large fish like red snapper or grouper, cooked in a rich and aromatic curry sauce. This dish is known for its combination of tender fish meat, rich curry flavors, and various vegetables.
About Fish Head Curry Recipe
Fish Head Curry is a flavorful and aromatic dish that originates from South Indian and Malaysian cuisines. As the name suggests, this dish features the head of a fish cooked in a rich and spicy curry sauce. It’s a popular dish in regions with a strong culinary influence from South India and Malaysia.
Serving:
- This recipe is typically served with steamed rice, Indian bread like naan, or rice-based dishes like biryani.
- The flavorful and spicy curry pairs well with the mildness of rice, creating a satisfying and balanced meal.
Variations:
- Variations of this recipe exist across different regions and cultures. Some versions might include different combinations of spices, vegetables, and types of fish.
- The level of spiciness can also be adjusted to taste, and some variations might add coconut milk earlier in the cooking process for a creamier texture.
Cultural Significance:
- It is not only a delicious dish but also holds cultural significance, often being served during festive occasions and gatherings.
- In Malaysia, this recipe is considered a popular and iconic dish, especially in the Indian-Malaysian community.
Here are a few finger-licking recipes:
How to make fish head curry recipe:
1. Clean fish heads with crystal salt and turmeric powder, if you do not like to have eyes you may discard them.
2. Put tamarind pulp in a bowl and add required water to soak it.
3. Heat oil in a kadai and fenugreek seeds, mustard seeds and cumin seeds.
4. Add sliced onions, slit green chilies, fresh ginger garlic paste and curry leaves.
5. Put minced tomato and cook for 2 minutes with lid covered.
6. Add turmeric powder, crystal salt (it gives good taste), red chili powder and mix well.
7. Put fish heads (if you do not like you may discard fish eyes and other parts), Mix well and cook for 2-5 minutes with lid covered.
8. Squeeze and extract tamarind pulp, put tamarind pulp water, mix and close the lid. Cook for 5 minutes on medium flame.
9. Sprinkle coriander powder and fish masala powder. Garnish fish head curry recipe with coriander leaves.
Watch Fish Head Curry Recipe on <<YouTube>>
Pro-Tips:
1. Choose Fresh Fish Head: Select fresh fish heads, preferably from larger fish like red snapper or grouper. The fish should have clear eyes, bright red gills, and a fresh ocean smell.
2. Clean and Marinate the Fish Head: Clean the fish head thoroughly and marinate it with a mixture of turmeric and salt. This helps remove any fishy odors and enhances the flavor.
3. Use Aromatic Spices: Aromatic spices like cinnamon, cardamom, and cloves add depth to the curry. Use whole spices and temper them in hot oil for a fragrant base.
4. Fresh Ingredients: Use fresh ingredients like curry leaves, ginger, and garlic for the best flavor. Fresh curry leaves impart a unique aroma to the curry.
5. Balancing Spices: Balance the spices to achieve the desired level of spiciness. Adjust the quantity of red chili powder and green chilies according to your taste preferences.
6. Tamarind Balance: Tamarind adds tanginess to the curry. Start with a small amount and gradually adjust to achieve the right balance of flavors.
7. Creamy Coconut Milk: Coconut milk or coconut cream adds richness and creaminess to the curry. Be careful not to overheat it, as it can curdle.
8. Cooking Fish Head: Simmer the fish head gently in the curry until it’s cooked through. Overcooking can result in a mushy texture.
9. Add Vegetables: Consider adding vegetables like okra, eggplant, or tomatoes for added flavor, color, and texture. These can enhance the overall dish.
10. Balance Heat and Creaminess: Balance the heat from the spices with the creamy sweetness of coconut milk. The combination creates a well-rounded flavor profile.
11. Garnish: Fresh chopped cilantro (coriander) leaves and sliced green chilies make for a vibrant and flavorful garnish.
12. Cooking Vessels: Use a wide and deep pot to cook the curry, allowing enough space for the fish head and the curry to simmer.
13. Don’t Stir Too Much: Avoid stirring the curry too vigorously, as fish heads are delicate and can break apart easily.
14. Let It Rest: After cooking, allow the curry to rest for a few minutes. This helps the flavors meld together.
15. Serve with Accompaniments: Fish Head Curry is traditionally served with steamed rice, but it also goes well with Indian bread like naan or roti.
Fish Head Curry Recipe Card
Fish Head Curry is apopular and flavorful dish that originates from Singapore, Malaysia, and otherparts of Southeast Asia.
Ingredients
- Fish Heads – 6 No.
- Tamarind pulp – fist full
- Water – to soak and add in curry
- Oil – 4-5 tbsp.
- Fenugreek seeds – ¼ tbsp.
- Mustard seeds – ½ tbsp.
- Cumin seeds – ½ tbsp.
- Onions – 1 bowl minced
- Green chilies – 1 cup slit
- Fresh ginger garlic paste – 1 tbsp.
- Curry leaves – 2-3 tbsp.
- Tomatoes – 1 cup
- Turmeric powder – 1 tbsp.
- Crystal salt – 3 tbsp.
- Red chili powder – 1 ½ tbsp.
- Coriander powder – 1 tbsp.
- Fish masala powder – 1 tbsp.
- Coriander leaves – 3-5 tbsp.
Instructions
- Clean the fish heads with crystal salt and turmeric powder; if you don’t want the eyes, remove them.
- Place the tamarind pulp in a basin and cover with water to soak.
- In a kadai, heat the oil and add the fenugreek seeds, mustard seeds, and cumin seeds.
- Combine sliced onions, slit green chilies, fresh ginger garlic paste, and curry leaves in a mixing bowl.
- Add the minced tomato and simmer for 2 minutes with the lid on.
- Stir in the turmeric powder, crystal salt (for flavour), and red chilli powder.
- Add fish heads (if desired, discard fish eyeballs and other pieces), mix well, and simmer for 2-5 minutes with the lid covered.
- Squeeze and remove the tamarind pulp, add the water, mix, and close the lid. Cook on medium heat for 5 minutes.
- Garnish with coriander and fish masala powder. Garnish the fish head curry with coriander leaves.
Recipe Video
FAQ:
1. What is Fish Head Curry? This recipe is a dish originating from South Indian and Malaysian cuisines. It features the head of a fish cooked in a flavorful and often spicy curry sauce, along with aromatic spices and ingredients.
2. What types of fish are commonly used for this Curry? Larger fish with meatier heads like red snapper, grouper, and mackerel are commonly used for this recipe due to their substantial size and flavor.
3. Is Fish Head Curry spicy? This recipe can vary in spiciness based on personal preference and the recipe being used. It’s known for its balance of flavors, which can include a mix of spices and heat.
4. How is the fish head prepared before cooking? The fish head is typically cleaned and marinated with turmeric and salt to remove any fishy odors and enhance the flavor.
5. What are some common ingredients in Fish Head Curry? Fish heads, aromatic spices (cinnamon, cardamom, cloves), curry leaves, tamarind, coconut milk, tomatoes, onions, ginger-garlic paste, mustard seeds, fenugreek seeds, and various spices.
6. What’s the role of tamarind in the curry? Tamarind adds a tangy and sour element to balance the flavors of the rich and spicy curry.
7. Can I adjust the spiciness of Fish Head Curry? Yes, you can adjust the spiciness by controlling the amount of red chili powder and green chilies used.
8. How is Fish Head Curry served? This Curry is traditionally served with steamed rice, but it can also be enjoyed with Indian bread like naan or roti.
9. Can I freeze Fish Head Curry? While it’s possible to freeze this recipe, the texture of the fish might change upon thawing. It’s best enjoyed fresh.
10. Can I use different vegetables in the curry? Yes, you can add vegetables like okra, eggplant, or tomatoes to the curry for added flavor and texture.
11. Is Fish Head Curry gluten-free? Yes, it is naturally gluten-free, but you should ensure that the spices and other ingredients used are also gluten-free.
12. Can I use canned coconut milk? Yes, canned coconut milk can be used to achieve the creamy texture in the curry.
13. How long does it take to cook this recipe? Cooking time can vary depending on the size of the fish head and the heat used. Generally, it takes about 20-30 minutes to cook.
14. Can I make Fish Head Curry less spicy for kids? To make it milder, reduce the amount of red chili powder and green chilies used in the curry.
15. Can I make Fish Head Curry ahead of time? While it’s best enjoyed fresh, you can prepare this Curry a few hours ahead of time and store it in the refrigerator.
