Extra Spicy Curry Fish Head with Prawns Recipe – Without Santan (Coconut milk)

One of my favourite fish is the Garoupa. Normally, I would buy the whole fish from the wet market and have the fishmonger cut it into pieces for me. Garoupa head has lots of flesh and it is a good choice of ingredients for cooking fish head curry. I added some prawn into the curry to give it more natural sweetness so that it will not be too spicy. Check out this recipe!

Ingredients
Garoupa Fish head, 1 pc (alternatively you can also user red snapper, white snapper or kurau fish)
Prawns, 8 large pcs. Cleaned and trim legs
Fish Curry Powder, ½ cup, mix with water to make into paste
Cumin, 1 teaspoon
Coriander, ½ teaspoon
Chili paste, 2 table spoon
Onions, 2 large, blended
Lemon grass (serai), blended
Lady Fingers (okra), 7 pcs
Tamarind paste, 1 table spoon, mix with water to extract the juice
Salt to taste
Vegetable oil, 4 table spoons

Heat up wok; add oil and sautéed onions until it caramelize a little. Add in the curry paste and keep on stirring the mixture to avoid burning the dish. Add cumin, coriander, lemongrass and chilli paste. Put in some water and add in the lady fingers (okra) when the gravy boils. Add tamarind juice and salt to taste. Put in the fish head and let it simmer until it is cooked. Add the prawns and boil for a short while. Serve with white rice or puri!

Related Post
1) http://peteformation.blogspot.com/2008/09/simple-recipe-curry-chicken-without.html
2) http://peteformation.blogspot.com/2009/05/puri-with-beef-curry-rendang-tok-pete.html
3) http://peteformation.blogspot.com/2009/05/papa-tan-instant-curry-paste.html