Malaysian Fish Head Curry (Cà Ri Đầu Cá Của Người Malaysian)

I don't know what about you all out there, but with me, when it comes to eating fish, I love to eat the head of the fish the most. Boning and scooping little pieces the meat here and there out of its is my favorite part. Not too long ago I came across this recipe, the Red Snapper Head Curry from Malaysia. I thought it looked delicious and dying to give the recipe a shot. So here it is.   For those of you out there whose do not like to bone the fish-head, this recipe is not for you :), sorry.

Ingredients:

-1 medium red snapper head

-2 medium eggplants (washed and cut them diagonally with approximately 2/3 inch thick.

-1 ripe tomatoes (washed and cut them into wedges about 1/2 inch thick)

-1/2 cup of pineapple chunks

-7 to 8 okras (washed, cut and discard the cores) 

-1/3 of sweet or red onion (peeled and cut them in wedges)

-2 tablespoon of curry powder 

-1 + 1/2 tablespoons of curry paste (Mae Ploy Brand, see the picture)

-1 tablespoon of dried chili flakes

-2 sticks of lemon grass **wash thoroughly, chop in junk approximately 2.5 inches long, and tie them together with cooking twine. I bagged them in the stock bag, which was so convenience. 

-3 cloves of fresh garlic **peeled and coarsely chopped

-3 tablespoons of cooking oil

-3 cups of water

-3 + 1/2 teaspoon of sea salt 

-4 teaspoons fish sauce (Three Blue Crabs Brand)

-2 tablespoon of white sugar

-1 tablespoon of tamarind juice (see the picture)

-1 cup of coconut milk 

Instructions:

-In a clean and big wok drizzle in the cooking oil. Top in the followings ingredients: lemon grass, curry, curry paste, dried chili flakes, and garlic. Stir constantly until all ingredients are well incorporated and fragrant. 

-Pour in the tamarind and water. Drop in the lemon grass, and start to add all your seasonings. Taste testing and adjust it to your desired. The taste should be a little salty, sweet and sour. 

-Let's the broth simmer for a good 10 minutes under low heat. 

-Pour in the coconut milk, then adds the eggplant. Let's it cook for about 3 minutes. Next, place the red snapper fish head. To make sure the head of the fish submerge under the broth, I transferred everything and let them cook in a medium pot. Simmer it for about 15 - 20 minutes under a medium-low heat. Then add the pineapples, tomato, okra, red or sweet onion. Simmer it for good 5-7 minutes. 

-Cilantro or scallion can be used as the garnish when you're ready to serve. 

-This dish serves with steamed white rice. Enjoy.

ingredients

tamarind juice

curry paste

red snapper fish

its head

clean thoroughly 

fresh pineapple

lemon grass

cooking time

adding the eggplants

place the fish head in

the rest of the vegetables were added

it's done. 

serving bowl 

Here it's!

serve with steamed white rice, yummmm

Bon appetite, everyone!

my rice bowl