Chinese Syle Curry Fish Head with Candle Nut & Okra(without Santan, coconut milk)

The Chinese Style Curry Fish Head that are normally served at restaurants don't use spices like mixed halba and the amount of curry powder is lesser compared to Indian curries. I have created this version without using coconut milk. In order to make the gravy creamy and rich, I used Candle nuts (buah keras, kemiri, kukui tree nut, Aleurites moluccana). This hard candle nuts have very high oil content and can be used to make candle. The nut contain saponin and phorbol which is a little toxic in uncooked (raw) state. However, you can also use Macadamia nut in replacement of candle nut if you worry about the toxicity..

Ingredients

Fish Head, Garoupa Fish or Red snapper, 1 pc, cut into small chunks

Squid,5 pcs, cut in to bite sizes

Curry Powder, 3 tablespoons

Turmeric, 1 teaspoon

Chilly Powder,  3 tablespoon

Candle nut, 2 pcs

Garlic, 5 cloves

Onions, 2 pcs

Belachan, 1 teaspoon

Curry leaves, 3 sprigs

Salt to taste

Okra, 6 pcs

Vegetable oil 5 tablespoons

Blend candle nut, garlic and onions. Mix curry powder, chilly powder, turmeric, belachan & blended mixture with water to make a paste. Saute this paste in hot oil until fragrant. Add curry leaves and a little water. Put in the fish head and close the wok lid. Let it simmer for around 20 minutes or until the fish head is cooked. Add in salt, okra and squid. Don't cook the squid too long.

Serve with steamed rice.