Chinese Style Fish Head Curry Recipe

The Fish Head Curry that is served in Chinese restaurant is normally a milder version compared to the ones you find at Mamak stalls. The fish curry powder that you get off the shelf has more chilly powder added in it but to meat curry powder has less chilly. Chinese cooks would normally add coriander powder (serbuk ketumbar) the fish curry powder or use less chilly, resulting in a milder version of fish head curry. Indian or Mamak fish head curry have very little santan (coconut milk) added or none at all. However the thick curry gravy in of Chinese Style Fish Head Curry has lots of santan (coconut milk) and they are cooked without the addition of mixed halba (halba campur, mixture of fennel, fenugreek, black mustard seeds, and cumin seeds). I cooked this Fish Head Curry using the Grouper fish head from the large whole fish that I bought recently. I asked the fishmonger to chop the fish head into smaller size for me.

Ingredients

Fish Head, 1 pc (preferably Garoupa or Red Snapper)

Fish Curry Powder, ½ cup,

Coriander powder (ketumbar), 4 tablespoons,

Turmeric, 1 tablespoon

Shallots, 4 pcs, chopped finely \

Serai (lemongrass), 2 pcs, blended

Coconut milk (santan), from 1 coconut

Cabbage, 3 large leaves, (optional)

Ladies fingers, 5 pcs

Salt to taste

Tofu pok,(fried tofu), 5 pcs

Put a little coconut milk into curry fish powder, turmeric and coriander powder mixture to make a paste. Heat up wok and add around 4 tablespoons of vegetable oil. Sautéed shallots and serai until fragrant. Add in the curry fish, turmeric and coriander paste. Fry until nice aroma permeates the air. Add a little water and put in the fish head. Bring to a boil, and then add in the ladies fingers and cabbage. Pour in the coconut milk and keep on stirring it until the gravy becomes thick. Put in the tofu pok (fried tofu) Add salt to taste.

Related Post : http://peteformation.blogspot.com/2009/07/extra-spicy-curry-fish-head-with-prawns.html

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