How to prepare curry fish head ?

Question

I like to know what type of fish head to buy and how do you go about preparing the curry fish head dish ? I have heard that the fish head and the curry need to prepare separately before coming together for serving ?

Answer 1

I am a former chef and worked in Singapore were this is a popular dish, I had it a number of times at the Apollo-Banana Leaf Restaurant in the Little India section of town, as for the fish heads got to an Asian fish store, and get a grouper or any other large fish, do not use salmons there to oily and fishy tasting as the one fellow said have them clean it and remove the gills, chopping is not necessary unless you only have a small pot then get them to split it.



In Singapore they serve you in the traditional Indian way, on a banana leaf, with rice, a sambar or pickle, and bring the curry to your table, and you serve yourself, no utensils either, it is a hands only dish, there it can be quite spicy and we had vindaloo also, so that night we almost did them in for Tiger and Singra beers.

Answer 2

Rehana has given you an excellent recipe for fish head curry ,i will add on a few general tips.Large heads need to be chopped prefferably by the fish monger into bits of reasonable size ,washing should be thorough no blood or bony fragments should be left. Fish head is not cooked separately but added towards the end of cooking ,when the gravy is well cooked & of desired consistency.Fish head curry is a tasty dish & improves considerably when refrigerated to eat the next day.I am sure you will enjoy this curry.

Answer 3

Ingredients:



• 1 Medium to large sized head of fish, cleaned

• 3-4 tbsp Malaysian fish curry powder

• 1-1/2 to 2 Cups of brinjals cut into 1-1/2 inch pieces or small whole okra

• 2 tbsp Ghee or vegetable oil

• 1 to 1-1/2tbsp Chili powder

• 5-6 Garlic, minced

• 5-6 Curry leaves

• 2 Medium fresh tomatoes cut into wedges

• 1 tsp Fenugreek seeds

• 2 Fresh red or green chili peppers, whole

• 1 tbsp Tamarind pulp

• 1/2 Cup coconut milk

• 1 tsp Sugar

• 2 tsp Coriander seeds

• 1-1/2 tsp Cumin seeds

• 8-10 Dried red serrano chilies, reconstituted in hot water

• Salt and pepper to taste

• 4 Cups water





How to make Fish Head Curry:

• Rub salt all over the fish head, leave it for about 15 minutes, and then rinse salt off.

• If using dried red chilies first remove the stems, most seeds and reconstitute in warm water, drain well.

• Grind the softened dried chilies, cumin seeds and coriander.

• Take a small bowl, combine fish curry powder and chili powder.

• Add a few tbsp of water and make a thick paste.

• Take a pot and heat ghee or vegetable oil in it.

• Add garlic, fenugreek and curry leaves.

• Saute for about 1 minute.

• Add curry paste and chili paste, decrease the flame to low, stir-fry till quite toasted and oil starts to ooze from paste.

• Mix tamarind paste around in 4 cups water.

• Strain, remove the seeds and fibers.

• Combine the tamarind water with it.

• Now bring it to a boil.

• Add coconut milk, fresh tomatoes, brinjals or okra, fresh red or green chili peppers, sugar and season with salt and pepper, stir well

• When it comes to a slow boil, add the fish head, cover and simmer it gently.

• When fish head is just cooked, take out promptly from the flame, let stand for about 15 minutes.

• Serve Fish Head Curry with, roti or steamed rice.

Answer 4

it won't be able to probable style stable, AND this is a scam. Proves the asserting "they have extra funds than sense". i'm basically staring on the costing in this, to get faraway from the exaggerations (which they could desire to put in to justify the stupid cost for the sdish). Its 30 pounds for 25 sheets of secure to eat gold leaf, one in each of which might do 4 cherry tomato halves. The lobster might take consistent with danger 5 or 6 sheets to cover. So one p.c.. might make 2 nutrients, or come to fifteen pounds for one meal. 2 oz. (approximately 60 grams) of gold make 2400 sheets of gold leaf, or 10 grams are 4 hundred sheets. on the above retail cost this is basically 480 pounds, not one thousand, and specific extra value-effective in bulk. this is nevertheless somewhat a markup on the bar cost (around a hundred seventy five pounds for 10 grams) yet there's a large style of artwork in beating it out so skinny. If he used 10 grams for the meal, he'd have been gilding the plates and tables as properly. White cakes are high priced - they well-known around $6000 a lb. yet they're large and lightweight. A a million lb piece is the dimensions and shape of a rugby ball. So the quantity shaved directly to a meal may be a tiny fraction of a one ounce, (the ounce costing $375). Abalone is costly, besides the fact that it takes approximately 12 to a kilo. it may value them two hundred in factors to make this dish. Oops, I forgot the caviar. 220. there's a custom in India to place gold leaf on nutrition, yet generally basically on the brownies for a marriage. in no way into curries. they don't look to have placed a lot concept into the spices area of it, that's the place the flavour comes from. i might probable not consume it whether given to me as a recent.