Fish head curry

I normally don’t buy fish head as we are not experts at eating it but these days my youngest uncle loves fishing and he can get very fresh fishes at a fraction of the cost in the markets so have to take the whole fish including the head. The only dish I can think of to cook the fish head is curry so here is my version of fish head curry. 

This is the fish that my uncle caught. He gets it gutted and sliced for me. The best thing about it is that the fish is so fresh and only costs RM 19.00 per kilo. So if you love eating fish get someone in your family to take up fishing.

Ingredients

1 fish head (halved)

2 blocks fish slices

This fish head is too small which is why I added the fish blocks. 

2 tomatoes

2 round brinjal

10 ladies fingers

1 packet fish curry paste

3 sprigs curry leaves

½ packet santan powder

Extra chilli boh (chilli paste)

This is the fish curry paste that I am using today. It is not very pedas (pungent hot) so need to add extra chilli boh

Heat up the oil to lightly fry the fish

I like to fry the fish because it gives a nicer fragrance to the curry

Remove the fish and keep aside

Cut the tomatoes and brinjal into wedges while the fish is being fried

When cooking curry it is best to use the smallest size ladies fingers so that you don’t need to cut it. The medium size ones are best for frying and the biggest ones are usually very old and tough.

Remove the top and tail of the ladies fingers

Leave a little oil used for frying the fish in the wok

Fry the chilli boh until fragrant

Add the curry paste and stir until thoroughly mixed

Add the curry leaves

Add all the vegetables and cook for about 2 minutes

Add the tomatoes and mix well

Add the santan and a little salt

Put in the fish and spoon the curry gravy over it

Cover and cook for about 20 to 30 minutes

Alternatively, spoon some vegetables into a pot that you can serve at the table.

Put the fish on top and spoon the rest of the vegetables and gravy over the fish and cook for about 20 to 30 minutes