Fish Head Curry by Amira 26th August 202126th August 2021 written by Amira 26th August 202126th August 2021 Fish Head Curry Print Recipe CuisineChinese, Asian, Indian, Malay Servings Prep Time 5 people 35 minutes Cook Time 1.5 hours Servings Prep Time 5 people 35 minutes Cook Time 1.5 hours Fish Head Curry Print Recipe CuisineChinese, Asian, Indian, Malay Servings Prep Time 5 people 35 minutes Cook Time 1.5 hours Servings Prep Time 5 people 35 minutes Cook Time 1.5 hours Ingredients Chilli Spice Paste 8 bulbs shallot 15 cloves garlic 1 yellow onion 3 cm ginger 2 tbsp chilli powder Curry 1 fish head (ang goli/red seabream) 200 g blended chilli paste 500 ml water 200 ml coconut milk 1 medium brinjal 1 small carrot 10 ladies fingers 3 long beans 2 tomatoes 3-4 taupok (beancurd puffs) 2 sprigs curry leaves 1.5 tsp assam paste 1 tsp mustard seeds 1 tsp fenugreek seeds 3 tbsp curry powder 8 tbsp cooking oil Instructions Prepare the curry paste Add all the chili spice ingredients into Kenwood Food Processor & blend to form a paste. Heat up a frying wok, add in 8 tablespoons of cooking oil & the blended chili paste. Fry on low heat, add 1 teaspoon of salt & 1 teaspoon of sugar. Fry until oil separates from paste for about 20 minutes. Scoop out 200g of this chili paste for curry recipe. Keep the remaining in a clean glass container, it can be used for other dishes. Cook the curry Cut brinjal, carrot, ladies fingers & long beans into pieces of about 5cm long. Cut taupok into smaller pieces (if necessary). Using a pot/wok big enough for curry, add in 200g of chili paste, curry powder, fenugreek seeds, mustard seeds & curry leaves. Fry briefly and add in 500ml of water to boil. Add in carrots, brinjal & tomatoes. Cook for about 5 minutes. Add in ladies fingers & long beans. Stir in assam paste & boil for another 5 minutes. Add in coconut milk, add in 1 teaspoon of mushroom seasoning (or replace with salt to taste). Let mixture boil, put in fish head & taupok, cook for about 10 minutes. Off the heat, cover with lid & let it rest for at least half an hour to infuse the curry flavours.