Salted Fish Head Curry (blkgoblin style)

Salted Fish Head Curry.... from where is the origin of this dish is traced back to Chinese and Indian roots. In Malaysia and Singapore this dish has as many as more than a hundred over ways to prepare this recipe.

This is my personal preparation, where on top of the fish heads as the main attraction ingredient i added an additional highlight ingredient of fish maw. What on earth was i thinking to add fish maw...but the recipe turned out hmmmm yum..as mentioned the dish traces from Chinese and Indian roots however when you travel the Asean member countries you will note how the dish evolves.

Well you got to try it to experience what you are missing, bellow is a brief on how my dish is prepped.

Wash the fish head or fish steaks and pat dry. Steam the fish heads till just cooked. Keep aside. Heat oil in a wok or saucepan, add the curry seeds and ginger and stir fry over high heat for two to three minutes till the seeds pop. Add garlic and stir fry till fragrant. Add the fish curry paste and stir fry till fragrant and cooked. Add the onions and stir fry briefly for about one minute. Put in half of the coconut milk and bring to the boil before adding the remaining coconut milk and tamarind juice. Add the lady’s fingers, tomatoes, red chilli, green chilli, curry leaves, salt and sugar. When you are ready to serve, add the steamed salmon fish head and simmer gently for about five to eight minutes till the fish is hot and well cooked. You may add more liquid if there is not enough gravy. Serve.

freshly chopped garlic and green curry leaves.

coming up...... (Bangkok Dangerous)