If I showed you this picture, what comes first straight to your mind? If you’re thinking, “EWWWWWWWWWwwwww…”, then this recipe is clearly not for you. But if you light up and shout, “CURRY!?!”, you’re my kind of people and yes, I’m married to one too.
Let me explain that last sentence. I didn’t find these fish heads. My hubs did. We were out getting something and he wandered off. Moments later, he came back to me excitedly and insisted I followed him to see “something.” That “something” turned out to be two beautifully fresh salmon heads. I mean, look at the eyes! So clear and bright. We had to get them. We just had to. If we didn’t, we wouldn’t have forgiven ourselves. Hubs grabbed a pack of curry paste and off we rode into fish head curry sunset.
Or something along that lines. But it really felt so good walking out with these two treasures… like they were secret hidden treasures that we both found in secret.
If you use prepacked fish curry paste, this is so terribly easy. If you want to make your own paste or spice blend, go right ahead. It might be even better. For this curry, we used:
I first gave the fish heads a blanch in some boiling water to get rid of surface slime and just to generally rid it of any unpleasant fishy smells. It didn’t have any of that but I wanted to do it in case. Always good to be safe.
I have to say though that this is best finished on the same day. Reheating the fish causes it to be overcooked. But leftover curry with vegetables would make a good lunch with rice the next day. We managed to scarf down both these fish heads. I have no idea how. We just did! And we enjoyed it all the way. I’d however advise you to serve this to 3-4 people. Salmon is a very rich fish.
I’ve never really cared for fish head curry… until now.
“All things were made by Him; and without Him was not any thing made that was made.” (John 1:3)
Salmon Head Curry
serves 4 or more
350 gms (appx 3/4 lbs) Salmon Head (or any large meaty fish head)
1 Red Onion, peeled & quartered
3 Tomatoes, quartered
7-8 Ladies Fingers (Okra), tip removed & cut to 1 inch bias slices
1/4 cup Fish Curry Paste (I used Mak Nyonya brand)
1/2 cup Coconut Milk
3/4 cup Water
1 tbsp Fish Sauce, or to taste
- Bring a pot of water to boil. Meanwhile, remove gills and clean fish heads well. Turn of heat once water is boiling. Place fish heads in, 2 minutes per side. Remove and drain in colander gently to prevent skin and flesh from tearing or flaking.
- In a clean deep pot, sauté the onion for 1 minute.
- Add in ladies fingers & tomato with curry paste & fish sauce. Stirfry for 1 minute until fragrant.
- Pour in water and bring to a simmer for about 5 minutes, or until vegetables are tender.
- Stir in coconut milk and carefully place in fish heads. Bring to simmer & cover.
- Turn fish heads over after 2-3 minutes and leave to simmer for another 5 minutes.
- Ladle the fish head up from the pan into serving bowl. Again, be gentle as cooked fish head will fall apart. Pour the rest of the curry sauce and vegetables into the bowl.
- Serve with rice, rice vermicelli or even bread!