Fish Head Curry

Fish Head Curry is a dish where the head of a Red Snapper or Ikan Merah is cooked in a curry gravy with either okra (ladies fingers) or brinjals.  This dish is very popular in Little India in Singapore and is normally served on a banana leaf with rice, pappadum (papadam) and condiments. The following recipe uses the head of a salmon because it is difficult to find the head of a red snapper in Germany.

Ingredients:
1 head of a salmon or red snapper, to be rubbed with salt and washed clean

10 pcs okras (ladies fingers), to be washed and the tops cut off
2 tbsp fresh tamarind, to be mixed with 2 or 3 cups of water in a big bowl
salt to taste

1 medium-size tomato, to be left whole
1 stalk red chillie, to be left whole
1 stalk green chillie, to be left whole
1 medium-size onion, to be peeled and coarsely sliced
2 pips garlic, to be sliced
3 tbsp (heaped) fish curry powder
1 twig curry leaves, to be plucked
150 ml water

Stir-fry Ingredients:
1 big onion, to be peeled and finely sliced
1 twig curry leaves, to be plucked
2 tsp rempah tumis ikan (coarse fish curry spices)
2 tbsp oil

Method:
In a large bowl, mix together tomato, green and red chillies, sliced onion, sliced garlic, fish curry powder, curry leaves and water.  Then, add tamarind juice through a sieve and mix well. Leave aside.

In a big pot, heat oil and add the stir-fry ingredients.  Stir-fry for about a minute and then, add okras.  Fry until fragrant and then, add the other ingredients except the fish head.  Mix well and cover pot.  Cook over medium heat and let it simmer for about 20 minutes or until the okras are tender.

Add in fish head and cook further until done.  Season with salt to taste.  Serve with white rice and pappadums.

Bon Appetit!