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Fish head soup/curry

Method

  • Soak the tamarind paste in ½ cup water and then push through a fine sieve.
  • Pound the garlic, spring onions, candlenuts, chillies, garam masala and salt with the ground cumin,tu rmeric and shrimp paste using a mortar and pestle (or in a food processor) to form a paste.
  • Then gently heat a little oil in a wok (or large non-stick pan) and briefly saute the spice paste with the coriander roots and cardamom pods to release the aromas. Add the ginger, stock, coconut milk, tamarind water, tomatoes, okra, sliced onions and curry leaves. Mix well and gently cook for 20-25 mins. Taste for seasoning.
  • While the sauce is cooking, steam the fish heads. Then add to the sauce and simmer for about 10 mins. When almost ready, stir in the coriander leaves.
  • Serve the curry on a bed of steamed rice in large bowls.

Ingredients

  • 1 tbsp tamarind paste
  • 2 garlic cloves, crushed
  • 2 spring (green) onions, white part only, chopped
  • 4 candlenuts (optional)
  • 4 small red chillies, chopped
  • 1 tspn garam masala
  • 1 heaped tspn sea salt
  • 1 tspn ground cumin
  • 2 tspn ground turmeric
  • 1 heaped tspn shrimp paste
  • vegetable oil
  • ½ bunch fresh coriander roots, washed well & finely chopped
  • 6 cardamom pods, crushed a little
  • 1 heaped tspn grated fresh ginger
  • 375 ml fish stock
  • 2 cups coconut milk
  • ½-1 can diced tomatoes, drained a little
  • 8 okra, chopped
  • 2 small-medium onions, sliced
  • 8 curry leaves
  • 2 largish fish heads, halved or quartered
  • 2 tbsp fresh coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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