fish head curry was very good

recently, i have made fish head curry a number of times & happy to say it has consistently good everytime, and my friends all thought the fish head curry was the best dish. ^^

mak’s curry paste for fish head curry

first time i did fish head curry was 14.3.2016. it was a 10pa curry rice lunch + bakuteh post JB trip. ^^

i grabbed a curry paste from sheng shiong. found this mak’s nonya fish head curry S$2.45, used it for the first time.

fish head curry

wife went to chinatown & bought me an angkoli (sea bream) fish head. i though it was very expensive at S$16.

anyway it was super fresh, meat was firm & sweet.

fish head curry

cooking was easy. i just followed instructions at the back of the sachet-

1. fry first the sliced yellow onions, curry rempah & some coconut milk.
2. add cut okra (lady’s fingers) and fry another few minutes.
3. add fish head & coat thoroughly both sides with rempah
4. add cut egg plant, chicken stock & coconut milk, covered, simmered about 8 – 10mins
5. add cut tomatoes.

fish head curry

i did this a few more times, & it was good, in fact excellent, every time-

• 8pax curry rice lunch for my OPS primary school classmates on 21.4.2016
• a simple 3pax family curry dinner on 24.4.2016
• & most recently a 12pax home dinner + silk road briefing on 9.5.2016

fish head curry

what i like was the simplicity in the preparation.

fish head curry

& that it is consistently good without fail.

i am planning to do this for the community meals at teban gardens & at bathesda bedok.

fish head curry

i am good with using premix for my cooking. if they works why not? why invent the wheel? no hang-ups for me. 🙂

i do have a good recipe for nonya curry chicken, so for that i do not use curry paste, but there is no fix rules, whatever works, works for me la…

c.h.e.f andy

Ingredients:

• 1 angkoli (sea bream) fish head about 1kg (or garoupa)
• 1 Mak’s fish head curry sachet
• 1 small yellow onions (sliced)
• 5 ocra (1cm cut)
• 1 egg plant (1.5cm cut)
• 2 tomatoes (cut into 8 or 12 pieces)
• 200ml coconut milk
• 750ml to 1000ml chicken stock

Directions:

• wash fish head with salt thoroughly & drain.

i just followed instructions at the back of the sachet-

1. fry first the sliced yellow onions, curry rempah & some coconut milk.
2. add cut okra (lady’s fingers) and fry another few minutes.
3. add fish head & coat thoroughly both sides with rempah
4. add cut egg plant, chicken stock & coconut milk, covered, simmered about 8 – 10mins
5. add cut tomatoes.