Salmon Fish Head Curry

Salmon Fish Head Curry......I still have a Salmon fish head in the freezer from the last purchase.  Decided to use half of the Salmon fish head to cook this spicy curry with the last harvest of the okra from the garden. Threw in one last eggplant from the fridge and added in tamarind juice for a tangy after taste. The fresh curry paste was bought a year ago and frozen for almost a year. I can't believe I have to use sparingly as I am not allowed to go anywhere near the wet market. Once I finished this load, will have to depend on Tean's Gourmet ready vacuum packed curry paste. I  know I will miss this fresh curry paste . Have to adjust to the new norm now. Just this one curry dish is enough to warrant two bowls of rice each 😅 Eat first Diet tomorrow .

Norwegian Salmon fish head, good for curry

curry leaves and Okras are from the

garden

these are the ingredients used for the curry, the fish head has to be fried first before adding to the curry

Salmon Fish Head Curry

Ingredients:

1 half Salmon Fish Head

4 tbsp of fresh curry paste

2 tbsp of fish curry powder

5 shallots - slice thinly

1clove garlic- slice thinly

1 stalk lemongrass - crushed

2 sprigs curry leaves

2 tbsp of thick tamarind juice

3 bird's eye chilli

3-4 Okras

1 large eggplant - cut into large cubes

4 tbsp of olive oil

1 cup coconut milk

2.5 cups water

salt to taste

Method:

1.First pan fried fish head till cooked. Dish out and keep aside. Wash pan.

2. Heat up 4 tbsp of olive oil,saute shallots and garlic till fragrant, add in lemongrass, curry paste, curry powder and curry leaves and stir fry till oil surfaces.

3. Add in eggplant and cook till for 5 mins. Add in water and simmer till fragrant and the eggplant has soften. Keep stirring so that base does not get burnt. 

4. Add in coconut milk and tamarind juice . Give it a quick stir, add in the fried Salmon Head and okra. 

5. Add salt to taste. Simmer under low heat for a further 5 mins. Dish up and serve hot.