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1
Bring a pot of water to boil.
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2
Meanwhile, remove gills and clean fish heads well.
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3
Turn off heat once water is boiling.
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4
Place fish heads into the water then flip it after 2 minutes.
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5
You want it to boil for about 2 minutes per side.
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6
Remove fish from the water using a slotted spoon and drain in a colander.
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7
Handle it gently to prevent skin and flesh from tearing or flaking.
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8
In a clean deep pot, heat the oil then saute the onion for 1 minute.
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9
Add in the okra, tomato, fish sauce and curry paste.
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10
Stir fry for 1 minute until fragrant.
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11
Pour in water and bring to a simmer for about 5 minutes, or until vegetables are tender.
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12
Stir in coconut milk and carefully place the fish heads back into the pot.
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13
Bring to simmer and cover.
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14
Turn fish heads over after 2-3 minutes and leave to simmer for another 5 minutes.
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15
Ladle the fish head out of the pan into serving bowl.
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16
Again, be gentle as cooked fish head will fall apart.
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17
Pour the rest of the curry sauce and vegetables into the bowl.
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18
Serve with rice, rice vermicelli or even bread!
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19
(Notes: If you cant get over the ick factor of fish heads, this works great with slices of fish fillet.
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20
Just ignore the par-boiling.
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21
Add the fish slices at the end and cook for 2-3 minutes.
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22
Also, my curry paste already contains all the necessary spices and salt.
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23
Use one that you prefer and customize!)
