Fish Head Curry Recipe

Name: Fish Head Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 to 2 fish heads, depending on size, about 5 pounds total; 2 tablespoons vegetable oil; 1/4 cup red or green Thai curry paste; 3 tablespoons fish sauce or anchovy sauce; 1 tablespoon sugar; 1 can coconut milk, about 12 ounces; 3 medium size asian eggplants, cut int 1 inch rounds; Handful of bird's eye chilies; 1/2 cup Thai basil leaves; Juice of 3 limes

Servings: persons

1
Rinse the fish heads under cold water. If they are bloody, soak them in a basin of water and rinse again.
2
Heat the oil in a large deep pot over ow heat. Add the curry paste and cook until the paste is fragrant and beginning to stick to the bottom of the pan. Remove from the heat.
3
Add the fish sauce, sugar, and coconut milk, and chilies. Bring to a boil.
4
In the meantime, brown the eggplant in a few tablespoons of oil or roast them in a 350u00b0F oven until brown, about 10 minutes. Remove from heat and set aside.
5
Add the fish head and the eggplant to the curry coconut mixture. Add enough water to cover the fish head entirely. Bring to a steady simmer and cook for 10 minutes or until the flesh is tender and just cooked through. Just before serving, stir in the basil leaves.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1/2 to 2 fish heads, depending on size, about 5 pounds total, 2 tablespoons vegetable oil, 1/4 cup red or green Thai curry paste, 3 tablespoons fish sauce or anchovy sauce, and more.

Yes, Fish Head Curry Recipe 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.

That's it — enjoy your meal!