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🌍 Introduction
Curry Fish Head is a famous Malaysian and Singaporean comfort dish known for its bold spices, creamy curry gravy, and tender fish meat. The combination of curry leaves, mustard seeds, coconut milk, and fresh vegetables creates a deeply aromatic and satisfying meal.
This easy homemade Curry Fish Head recipe is perfect for beginners and delivers restaurant-quality flavor right in your kitchen. Serve it with steamed rice or roti for the ultimate comfort food experience.
Ingredients
Method
👨🍳 Step-by-Step Instructions
Step 1 – Clean the Fish Head
- Wash the fish head thoroughly and remove any blood or impurities.
- Rub lightly with salt or ginger to reduce any fishy smell. Rinse and set aside.
Step 2 – Sauté the Aromatics
- Heat oil in a pot over medium heat.
- Add mustard seeds and allow them to pop.
- Add curry leaves and sliced onion. Sauté until lightly golden.
- Add garlic and ginger and cook until fragrant.
Step 3 – Cook the Curry Paste
- Add the prepared curry paste into the pot.
- Cook on low heat for 2–3 minutes until the oil separates and the aroma becomes rich.
Step 4 – Add Liquid
- Pour in water and coconut milk. Stir well and bring to a gentle boil.
Step 5 – Cook the Fish
- Carefully add the fish head and vegetables.
- Simmer for 12–15 minutes until the fish is fully cooked and tender.
Step 6 – Season and Serve
- Season with salt and a pinch of sugar to balance the flavors.
- Taste and adjust seasoning if needed. Turn off heat and serve hot.
🍽️ Serving Suggestions
- Best served with steamed rice, roti canai, or crusty bread.
- The curry tastes even better the next day as the flavors deepen.
