Monday, 6 June 2011

Curry Fish Head with Okra, Tomatoes and Eggplant


1 large Red Snapper fish head
10 Okra
2 Tomatoes, quartered
1 Eggplant, cut to thick strips
80g asam paste, mixed with 400ml water and squeeze out the juice
500ml water
cooking oil
1/2 tsp of salt
1 tbsp sugar

Curry Spices:

75g Fish curry powder (I use Earthern Pot), mixed with 100ml water
100g shallots, finely chopped
50g garlic, finely minced
20g Lemongrass stalk, finely chopped
Few Curry leaves, more if you like the flavour


1. Heat up oil, stir fry the curry spices until fragrant.
2. Steam Okra and eggplant for 5 mins, set aside
3. Add in tomatoes, stir well.
4. Add in the water, asam juice, salt and sugar, and bring to a boil
5. Add in fish head
6. Once fish head is almost cooked through (About 8 to 10 mins), add in Okra and Eggplant.
7. After another 3 mins, remove from heat and serve.
8. Enjoy!

*If you find this is troublesome, you can buy ready made Fish Head Curry Spices and just add Okra, Eggplant and Tomatoes with Fish Head. It will be easier and taste just as nice.

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