Holidays And Season
Malaysian Fish Head Curry Recipe
Description :
South Indian and Malaysian cuisines come together in this spicy vermillion curry that's simmered with fish heads, eggplant, and okra.
Ingredient :
For the Curry Powder:
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1 teaspoon coriander seeds
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1/2 teaspoon cumin seeds
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1/2 teaspoon fennel seeds
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1/2 teaspoon whole black peppercorns
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1/4 teaspoon whole white peppercorns
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1 teaspoon ground turmeric
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1 teaspoon Kashmiri chile powder
For the Curry:
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3 medium cloves garlic (1/2 ounce; 15g)
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One 1-inch knob peeled ginger (1/2 ounce; 15g)
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3 tablespoons (45ml) neutral oil, such as vegetable oil, divided
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3 small Japanese eggplants (10 1/2 ounces; 300g), quartered lengthwise and cut into 3-inch lengths
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1 teaspoon whole mustard seeds
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1 teaspoon whole fenugreek seeds
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1/2 teaspoon whole cumin seeds
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1/2 teaspoon whole fennel seeds
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1 small yellow onion (4 ounces; 113g), thinly sliced
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Kosher salt
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2 large garden tomatoes (14 ounces; 400g), cored and diced
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25 curry leaves, woody stems removed
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1 tablespoon (15ml) tamarind paste
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1 pound (454g) fish heads (from about 2 large fish, preferable a large oily fish like mackerel or salmon), split in half lengthways and gills removed (see notes)
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10 large okra pods (5 ounces; 140g), stem ends trimmed and pods sliced in half on a bias crosswise
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3 small green chiles, such as serranos or green bird's eye, stemmed, sliced in half lengthwise, and seeded
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1 teaspoon light brown sugar, turbinado sugar, or granulated sugar
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1/2 cup (120ml) full-fat coconut milk
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Cooked white rice or warm flatbreads, for serving
Direction :
- For the Curry Powder: In a dry skillet, toast coriander seeds, cumin seeds, fennel seeds, black peppercorns, and white peppercorns over medium heat until they darken slightly and become fragrant, about 1 minute. Remove from heat and transfer the toasted spices to a mortar or spice grinder. Allow spices to cool for 1 minute, then grind spices until finely ground. Transfer to a small bowl and stir in the chile powder and turmeric. Set aside.
- For the Curry: Using the same mortar (no need to wipe it out), pound the garlic and ginger into a smooth paste.
- In a large sauté pan or medium Dutch oven, heat 1 tablespoon vegetable oil over medium-high until shimmering. Add the eggplant in a single layer and cook until first side is lightly browned, about 2 minutes. Flip the eggplant and cook until second side is lightly browned, about 2 minutes (we’re not looking to fully cook the eggplant; we just want to get some color on them). Transfer to a plate and set aside.
- Add the remaining 2 tablespoons vegetable oil to the same sauté pan or Dutch oven and reduce heat to medium-low. Add the mustard seeds, fenugreek seeds, cumin seeds, and fennel seeds and cook, stirring occasionally, until the spices are fragrant and the mustard seeds begin to sputter, 30 seconds.
- Stir in the sliced onions, season with salt, and cook, stirring often, until the onion begins to soften, 6 to 7 minutes. Stir in the garlic and ginger paste along with the diced tomatoes, and cook until the tomatoes begin to break down into a sauce, about 10 minutes.
- Meanwhile, slowly add 1/2 cup (120ml) water to the curry powder while whisking to form a paste. Stir the curry paste into the broken-down tomatoes and cook until thickened, about 5 minutes.
- Add the curry leaves to the skillet and cook until fragrant, about 1 minute. Add tamarind paste and 2 cups (475ml) water, then stir well, making sure to scrape up any bits stuck to the bottom of the skillet.
- Add the fish head halves, reserved eggplant, sliced okra, and sliced green chiles, making sure the liquid in the skillet comes at least 2/3 of the way up the sides of the fish heads; add more water if necessary. Add a large pinch of salt and bring to a boil over medium-high heat, then cover with a lid, reduce heat to low, and simmer until the fish heads and okra are fully cooked, about 20 minutes.
- Stir in the sugar and coconut milk and season with salt. Simmer for another 5 minutes, then remove from heat. Serve warm with rice or flatbread.
