Fish Head Curry
Servings Prep Time
5people 35minutes
Cook Time
Servings Prep Time
5people 35minutes
Cook Time
Chilli Spice Paste
  • 8bulbs shallot
  • 15cloves garlic
  • 1 yellow onion
  • 3cm ginger
  • 2tbsp chilli powder
  • 1 fish head(ang goli/red seabream)
  • 200g blended chilli paste
  • 500ml water
  • 200ml coconut milk
  • 1 medium brinjal
  • 1 small carrot
  • 10 ladies fingers
  • 3 long beans
  • 2 tomatoes
  • 3-4 taupok(beancurd puffs)
  • 2sprigs curry leaves
  • 1.5tsp assam paste
  • 1tsp mustard seeds
  • 1tsp fenugreek seeds
  • 3tbsp curry powder
  • 8tbsp cooking oil
Prepare the curry paste
  1. Add all the chili spice ingredients into Kenwood Food Processor & blend to form a paste.
  2. Heat up a frying wok, add in 8 tablespoons of cooking oil & the blended chili paste.
  3. Fry on low heat, add 1 teaspoon of salt & 1 teaspoon of sugar. Fry until oil separates from paste for about 20 minutes.
  4. 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
  1. Cut brinjal, carrot, ladies fingers & long beans into pieces of about 5cm long. Cut taupok into smaller pieces (if necessary).
  2. 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.
  3. Add in carrots, brinjal & tomatoes. Cook for about 5 minutes.
  4. Add in ladies fingers & long beans.
  5. Stir in assam paste & boil for another 5 minutes.
  6. 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.
  7. Off the heat, cover with lid & let it rest for at least half an hour to infuse the curry flavours.