Easy Fish Head Curry - Malaysian Style

(Updated Version)

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.

Ingredients

1 tenggiri/mackerel fish head (about 700g) - cleaned and chopped into large pieces

10 belimbing buluh

1 tsp turmeric/kunyit powder

1 tbsp ginger paste

1/2 tbsp garlic paste

1 tbsp onion paste

1 tsp black mustard seeds

1/2 tsp fenugreek seeds

2-3 sprigs curry leaves (shredded/sliced)

1/2 cup coconut milk (optional)

4 tbsp oil

Salt to taste

 

For the Curry Paste (mix with some water for a thick paste)

1 tbsp plain chilli powder

1 tsp white pepper powder

1/2 tbsp coriander powder

1 tsp cumin powder

1 tsp fennel powder

Method

Rub the fish with turmeric powder and set aside.

Heat oil and sauté ginger, garlic, and onion paste.

Add mustard seeds, fenugreek seeds, and curry leaves, and let them splatter.

Add curry paste and fry till the oil separates.

Pour in  2 cups of water and stir.

Gently drop in fish head and belimbing.

Season with salt.

Once the fish is cooked, pour in coconut milk.

Gently stir and simmer for another 1 or 2 min, before switching off the heat

(Note: If using tomatoes, add them along with the curry paste. Be sure to taste the curry before adding tamarind juice.)

"Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With over 22 years of experience as a former lecturer, including with Curtin University’s Degree Twinning Program, she also holds culinary credentials. Through her Zen cuisine, she promotes mindful eating that nourishes the breath, body, mind, and soul."