Fish Head Curry

Dive into the vibrant flavors of Southeast Asia with this Fish Head Curry, featuring tender red snapper simmered in rich coconut milk and aromatic spices. Perfect for a cozy weeknight dinner or an adventurous weekend feast.

• 1 large fish head (preferably red snapper)
• 2 tablespoons curry powder
• 400 ml coconut milk
• 2 cups water
• 1 tablespoon vegetable oil
• 1 medium onion
• 2 cloves garlic
• 1 piece ginger
• 2 green chili peppers
• 1 cup vegetables (like eggplant or okra)

Method

1. 1

   Heat the vegetable oil in a large pot over medium heat.

2. 2

   Add the sliced onion, minced garlic, and ginger. Sauté until the onion is translucent.

3. 3

   Stir in the curry powder and cook for another minute until fragrant.

4. 4

   Add the water and coconut milk, and bring the mixture to a gentle boil.

5. 5

   Once boiling, add the fish head, green chili peppers, and any optional vegetables.

6. 6

   Reduce the heat and let it simmer for 20-25 minutes until the fish is cooked through.

7. 7

   Season with salt to taste and remove from heat.

8. 8

   Serve hot with steamed rice or bread.