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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 48 minutes
Servings: 4
Course: Main Course
Cuisine: Malaysian
Ingredients Method

Ingredients
  

🛒 Ingredients

Main Ingredients

  • 1 large fish head (red snapper, grouper, or sea bass)
  • 3 tbsp cooking oil
  • 1 tsp mustard seeds
  • 1 sprig curry leaves (optional but highly recommended)
  • 1 onion, sliced
  • 5 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 tomatoes, cut into wedges
  • Okra, eggplant, or any vegetables of choice
  • 200 ml coconut milk or evaporated milk
  • 300 ml water
  • Salt to taste
  • A pinch of sugar
Curry Paste
  • 3 tbsp fish curry powder
  • 1 tbsp chili powder (adjust to taste)
  • 5 tbsp water (mix into a paste)

Method
 

👨‍🍳 Step-by-Step Instructions
    Step 1 – Clean the Fish Head
    1. Wash the fish head thoroughly and remove any blood or impurities.
    2. Rub lightly with salt or ginger to reduce any fishy smell. Rinse and set aside.
    Step 2 – Sauté the Aromatics
    1. Heat oil in a pot over medium heat.
    2. Add mustard seeds and allow them to pop.
    3. Add curry leaves and sliced onion. Sauté until lightly golden.
    4. Add garlic and ginger and cook until fragrant.
    Step 3 – Cook the Curry Paste
    1. Add the prepared curry paste into the pot.
    2. Cook on low heat for 2–3 minutes until the oil separates and the aroma becomes rich.
    Step 4 – Add Liquid
    1. Pour in water and coconut milk. Stir well and bring to a gentle boil.
    Step 5 – Cook the Fish
    1. Carefully add the fish head and vegetables.
    2. Simmer for 12–15 minutes until the fish is fully cooked and tender.
    Step 6 – Season and Serve
    1. Season with salt and a pinch of sugar to balance the flavors.
    2. Taste and adjust seasoning if needed. Turn off heat and serve hot.
    🍽️ Serving Suggestions
    1. Best served with steamed rice, roti canai, or crusty bread.
    2. The curry tastes even better the next day as the flavors deepen.