Fish Head Curry

Prep Time : 20 mins

Cook Time : 30 -35 mins

Serves : 3 - 4

Prepare with
Niigata Seafood Seasoning Powder Scallop Flavour
  • 1⁄2 cup cooking oil
  • 3⁄4 tsp mixed fenugreek spice
  • 3–4 shallots
  • 2 green chillies
  • 3 cloves garlic
  • 1 inch ginger
  • 1–2 curry leaf sprigs
  • 1 tomato
  • 3 Tbsp fish head curry spice
  • 1 Tbsp chilli powder
  • Water, for mixing spices
  • 1⁄4 cup tamarind juice
  • 1 fish head, about 300–400 g
  • 1⁄2 cup fresh coconut milk
  • Salt to taste
  • 1 Tbsp Niigata Seafood Seasoning Powder - Scallop Flavour
  • 10 ladies' fingers
  1. Slice garlic and ginger, then pound or blend as finely as possible. Thinly slice shallots, set aside. Cut each green chilli into two parts, then cut again lengthwise to get long slices. Cut tomatoes into thick slices.
  2. Heat up some oil and fry mixed fenugreek spice. Add sliced shallots and fry until just turning golden. Stir in green chillies, pounded/blended ingredients, curry leaves and tomato slices. Fry until fragrant and tomatoes are cooked.
  3. In a bowl, mix chilli powder and fish head curry spices with a little water.
  4. Add this spice mixture paste to the frying ingredients, add some water, and continue frying until fragrant (the oil starts to separate).
  5. Pour in tamarind juice and more water, then thoroughly cook the curry spices.
  6. Add the fish head and simmer until fully cooked.
  7. Stir in coconut milk and add some water. Season with seafood seasoning powder and salt to taste. Add ladies’ fingers and simmer until cooked. Serve hot.
  • The fish head curry will taste better if you start early and cook for a longer time.
  • Niigata Seafood Seasoning Powder Scallop Flavour adds better umami.
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Recipe by Che Nom

Umami-rich Recipes

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