If you enjoy fish head curry, you’re in good company! Today, I’m sharing an easy recipe (SRI LANKAN FISH CURRY) for Malaysian-style fish head curry. For natural sourness, I’ve chosen belimbing buluh, a small variety of starfruit, though tamarind juice or tomatoes work well too—just remember to taste as you go, since tomato acidity can vary. While the ingredient list may seem a bit extensive (EASY SOUTH INDIAN FISH CURRIES), all items are readily available at grocery stores, markets, or hypermarkets. This simple recipe delivers the beloved spiciness, tangy notes, and creamy coconut richness, enhanced by aromatic spices and a perfectly tender fish head.
