Fish head curry
Photo by Tam West
A tasty sour Malaysian street food staple. If you're not so keen to pick around bones in your curry, pick the flesh from the heads once cooked and serve with the strained sauce, or use the cooked flesh to make fish cakes to serve with the sauce.
- To a food processor add curry paste, shrimp paste, red chilli, garlic, fresh ginger and turmeric, lemongrass stem end, fresh coriander and the zest and juice of 2 limes. Blitz to a paste.
- Heat olive oil, add chopped spring onions, the curry leaves and kaffir lime leaves, followed by the curry paste. Cook 5 minutes until fragrant. Add tomatoes, tamarind pulp and sugar and cook until thick. Add fish stock and simmer until flavours are combined. Add the coconut cream, if using.
- Submerge the fish heads in the sauce. Cover and gently simmer until heads are fully cooked. You can also bake them, covered in sauce, in a moderate oven. Serve with rice and more fresh coriander.
Make it different
Add eggplant, okra or pumpkin to the sauce.
More of Warren's nose-to-tail fish recipes