Alagappa's Curry Fish Head

It has been ages since I cooked curry fish head Indian style.  I managed to get quite a huge one from Jusco Kinta City and cheap too...this Ikan Merah fish head costs RM19.  I am not good at cooking curries so I decided to get a packet of Alagappa's Serbuk Kari Ikan and used the printed recipe at the back of the sachet :) and bluff my way from the kitchen to the dinner table LOL!  And whoa, surprisingly the recipe turned out good .  I added more tamarind juice to the curry for a more tangy flavor.   Very appetizing and I slurped down every drop of the curry hahaha so much for eating healthy * wink

WB say it tasted more like chinese Assam Fish Head Curry...hahaha

whatever ..as long as it taste GOOD and homecooked curry fish head

is cheaper and healthier too...no msg for sure !

Alagappa's Curry Fish Head  - from WB's Kitchen

600 gm Fish head
80 gm Alagappa's Fish Curry powder + 1/4 cup tamarind juice mix into a paste
2 sprigs of curry leaves
2 medium size tomatoes - halved
5 lady fingers
4 strings of long beans - cut into 1 inch length
3 green chillies

ground ingredients
1 onion chopped
5 dried chillies- cut into halves , remove seed and soak in hot water, drain off water
3 cloves garlic
5 shallots

1 tbsp mixed Halba seeds
3 cups coconut milk to taste
3/4 cup tamarind juice
3 tbsp vegetable oil
sea salt to taste

Preparation:

Add oil into claypot, heat up oil under medium heat. When  oil is hot, saute ground ingredients, curry leaves till golden and fragrant.  And curry powder paste and bring to boil. Add in all the vegetables, tomatoes, green chillies and fish head , coconut milk and tamarind juice . Lower heat and simmer for 20-25 mins, constantly stirring , till the fish head is cooked. Add in salt to taste. Dish up and serve hot.

Enjoy!

*              *             *