• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • Half portion fish head (garoupa or red snapper), approximately 700g, cleaned
  • 1 brinjal, cut into wedges
  • 3 bird´s eye chillies
  • 2 stalks curry leaves
  • 2 stalks lemongrass, lightly smashed
  • 4 kaffir lime leaves
  • 150ml coconut milk
  • 100ml fresh chicken stock or water
  • 20g tamarind paste mixed with 100ml water and strained for juice
  • 5-6 tbsp oil
  • Ground spice ingredients (A)
  • 4 shallots
  • 2 cloves garlic
  • 1cm ginger
  • 2 tbsp chilli paste
  • ¼ tsp turmeric powder
  • 2 tbsp curry powder
  • Seasoning
  • ¼-½ tsp sugar or to taste
  • 1 tbsp fish sauce
  • 2 tbsp lime juice or to taste
  • ¼ tsp chicken stock granules
  • ¼ tsp anchovy stock granules


  1. Scald the fish head in a pot of boiling salted water for 3-4 minutes. Dish out and put aside. Heat oil in a wok and fry lemongrass and curry leaves for a minute. Add ground spice ingredients (A) and fry until fragrant and oil rises.
  2. Pour in fresh chicken stock or water. When it starts to boil add brinjal, bird´s eye chillies and tamarind juice then reduce the heat and simmer for 2-3 minutes.
  3. Add coconut milk and kaffir lime leaves. Put in the fish head and add seasoning to taste. Simmer for 1-2 minutes. Dish out and serve.

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