• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1 fish head (garoupa, red snapper, etc, cleaned and cut into halves, then seasoned with salt)
  • 1litre water
  • 3tbsp oil
  • 1/2tsp mustard seeds (biji sawi)
  • 1 onion, sliced thinly
  • 1stalk curry leaves, use leaves only
  • 1stalk lemon grass, bruised lightly
  • 2half ripe tomatoes, quartered
  • 200g lady fingers or okra
  • 1 red chilli, seeded and halved
  • 1 green chilli, seeded and halved
  • 1/2 a fistful of tamarind (mixed with 1 1/2 cups fish stock and squeezed for the juice)
  • 1/2 a grated coconut (squeezed with 1 cup water for santan)
  • (A) Mix into a paste with water:
  • 2tbsp fish curry powder
  • 1/2tbsp chilli paste
  • 1/2tsp belacan granules
  • Seasoning:
  • 1tsp salt or to taste
  • 1tsp chicken stock granules
  • 1/2tsp sugar
  • Garnishing:
  • 1stalk spring onion
  • 2stalks coriander leaves, cut into 3cm to 4cm lengths


  1. Bring water to a boil. Put in fish head halves to half cook it. Dish out and drain. Reserve the stock to be used later.
  2. Heat oil in a wok and saute mustard seeds until they pop, then add ingredients (A) and fry till fragrant and oil rises to the top. Add onions, curry leaves and lemon grass and continue to stir-fry.
  3. Pour in tamarind juice and bring to a boil. Stir in santan, tomatoes, lady's fingers, and red and green chillies. Simmer until gravy comes to a low boil.
  4. Add in fish head and seasoning. Bring to a quick rolling boil over a medium high heat. Dish out and serve with garnishing.

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1 thought on “Fish Head Curry”

  1. zack - June 21, 2021 at 11:34 am

    excellent recipe, and very traditional


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