Here's the simple how-to-cook recipe for fish head curry. With fish head curry instant pack (which costs me merely RM 3.30 per pack), you don't have to take the trouble into pounding your pestle and mortar or grinding with food processor to transform fresh herbs and spices (chillies, spices, onion, garlic and curry leaves) into curry paste. You can come out with a bowl of piping hot fish head curry in a jiffy!
1 pre-packed instant Indian seafood curry paste (I used A1 brand)
1 big fish head, cut into big chunks
2 tomatoes, cut into wedges
7 okras (lady fingers), cut across into half
1 eggplant (a.k.a brinjal or aubergine), cut into wedges
6 bird's eye chillies, retain whole (you can adjust the amount according to your preference)
2 onions, cut into wedges
Tamarind juice or 120ml coconut milk
1. First, steam sliced okras and eggplant separately for roughly 10 minutes until the textures soften.
2. Pour instant Indian seafood curry paste into a clean wok. Add in onions, bird's eye chillies and tomatoes. Stir-fry using medium heat for one minute. Pour in 400ml water and bring to a boil. Then add in steamed okras and eggplant and slightly stir until all are drenched in the curry.
3. Then add in fish head. When the curry is about cooked, pour in some tamarind juice or coconut milk, serve hot with steamed rice.
(Make sure fish head is added last and not over-cooked, else it'll become mushy with fishy odour)
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