Steamed white rice is an excellent accompaniment to this stew. Make this delicious dish at home and enjoy it!

Here in Malaysia, my two-month vacation is coming to a close.

Before I go, I’d like to share with you a recipe for Curry Fish Head, a specialty of my second sister, a superb cook.

The absence of essential components like Bunga kantan means I will definitely miss this dish when I return to the United States. In addition, it’s nearly impossible to acquire fish heads that are fresh enough to use in this recipe.

You can refer to this dish as a Nyonya Curry Fish Head because it is basically a Nyonya Ikan Tumis, but it is made using the head of the Garoupa fish.

But it’s a good curry and goes well with steaming white rice. This is typical of the food we eat in Malaysia, but there are countless more. This recipe is written in metric units to make things easier for you. Enjoy!

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.

• LO MEIN WITH VEGETABLES
• CHINESE HOT POT
• NAPA CABBAGE STIR FRY
• BAK KUT TEH

INGREDIENTS

• 2 cups water
• Salt to taste
• 1 bunch polygonum leaves, laksa leaves
• 1 tbsp. tamarind pulp with 1/2 cup water
• 600 g (21 oz.) Garoupa Fish Head, chopped into pieces
• 4-6 okras, cut into halves diagonally
• 3-4 tablespoons oil
• Sugar to taste, optional

SPICE PASTE:

• 1-2 stalks lemongrass, white part only, cut into small pieces
• 5 g belacan, shrimp paste
• 1 small turmeric, skin peeled, sliced into pieces
• 20-25 g (1 oz.) dried red chili paste
• 50 g (2 oz.) peeled shallots

GARNISHING:

• 1 bunch mint leaves, optional
• Bunga Kantan, Torch Ginger Flower, sliced into small pieces

Instructions

1. Paste together the spices in a mortar and pestle. Combine the lemongrass and turmeric in a mortar and pestle and grind until smooth paste forms.
2. A large handful of dried red chilies should be deseeded. Soak for approximately 10 minutes in warm water. Make a fine paste out of the dried red chile. According to how spicy you want things to be in your dish, you’ll need between 20 and 25 grams (1 ounce) of ground cumin. Chili paste that hasn’t been used should be refrigerated.
3. Combine the shrimp paste and shallots in a mortar and pestle.
4. Extraction of tamarind juice from the tamarind pulp can be done using your fingers to mix the pulp and water together.
5. Add the oil to a pot that has been preheated to medium heat. Cook the turmeric and lemongrass before adding the shallots and the belacan paste. Add the chile paste and continue to stir-fry until fragrant. Heat in a small saucepan until oil separates from spice paste and turns a bright red color.
6. First, add the tamarind pulp to a large pot to make the tamarind juice. Before adding the okra and polygonum leaves (laksa leaves), bring the mixture to a boil. Add the fish head halfway through the cooking of the okra. Allow the fish to simmer for a few minutes before removing the lid and serving. Taste and adjust the amount of salt and sugar, if desired. Sprinkle on the Kanta Bunga and mint leaves. Serve right away.

Notes

• If the lemongrass is large, use one lemongrass, and if it is thin, use two. If you’ve never had a fish head before, you might be apprehensive, but it’s one of the most delectable sections of a fish. Malaysians and Singaporeans love curry fish heads.