Fish Head Curry Recipe

Name: Fish Head Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 large red snapper head, whole or cut into large pieces; 1 teaspoon salt; ½ cup tamarind juice; 4 tablespoons curry powder; ¼ teaspoon turmeric powder; 3 tablespoons fresh milk; 3 cups water; 3 tablespoons cooking oil; 2 eggplants, cut into wedges; 5 okra pods, cut into 2 cm in length; 8 shallots, sliced; 2 green chili peppers, sliced lengthwise; 5 cloves garlic, chopped; ½ teaspoon fenugreek seeds; 1 stalk lemongrass, sliced; 2 sprigs curry leaves or 2 sprigs bay leaves; 2 tomatoes, cut into quaters; salt

Servings: persons

1 large red snapper head, whole or cut into large pieces
1 teaspoon salt
½ cup tamarind juice
4 tablespoons curry powder
¼ teaspoon turmeric powder
3 tablespoons fresh milk
3 cups water
3 tablespoons cooking oil
2 eggplants, cut into wedges
5 okra pods, cut into 2 cm in length
8 shallots, sliced
2 green chili peppers, sliced lengthwise
5 cloves garlic, chopped
½ teaspoon fenugreek seeds
1 stalk lemongrass, sliced
2 sprigs curry leaves or 2 sprigs bay leaves
2 tomatoes, cut into quaters
salt

1
Marinate fish with salt and tamarind juice.
2
Mix the curry powder, turmeric powder and milk with water into a paste; set aside.
3
Heat oil in pan and fry egg plant and okra until lightly brown.
4
Drain oil and set aside.
5
In same oil, fry shallots, chili, garlic, lemon grass and fenugreek until fragrant.
6
Add curry leaves/bay leaves.
7
Pour curry paste into saucepan and bring to boil.
8
Put in fish head and cook until the flesh is opalescent.
9
Add salt to taste.
10
Add fried egg plant and okra and lastly tomatoes.
11
Serve hot with white rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 large red snapper head, whole or cut into large pieces, 1 teaspoon salt, ½ cup tamarind juice, 4 tablespoons curry powder, and more.

Yes, Fish Head Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Head Curry

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