Inspired from my travels in Sri Lanka and South Indian banana leaf curries I ate growing up in Malaysia. I love the flavor from the combination of turmeric, coriander seeds, fresh curry leaves and coconut milk.
INGREDIENTS
1 fish head from a red snapper (head from a 4kg snapper)
3 red snapper fillets (from the same 4kg snapper)
1 ½ tablespoon Indian red chili powder
1 ½ tablespoon curry powder
2 tablespoon turmeric powder
1 teaspoon cumin powder
1 tablespoon mustard seeds
2 teaspoon coriander seeds
2-3 cinnamon sticks
1 tablespoon salt
4-5 garlic bulbs
1 large red onion
2 sour tamarinds soaked in warm water
Half a cup of chopped pandan leaves
Half a cup of fresh curry leaves
2 tablespoons vegetable oil
1 ½ cup fresh coconut cream (see recipe on how to make in Thai green beef curry)
2 ½ cups fish stock or water
Large wok with lid
DIRECTIONS
1. Clean the fish, dry and marinate in salt and turmeric powder, rubbing the mixture into the meat. I use disposable food prep gloves for this because the turmeric stains your hands
2. Wash the curry leaves and remove from stems.
3. Wash the pandan leaves and cut into 4x2 cm rectangles
4. Crush the coriander and mustard seeds separately in a mortar and pestle
5. Chop the onion and crush the garlic, then add it to a mortar and pestle and pound it until it becomes almost like a paste
6. Toast the cinnamon sticks on an open flame or on a heated fry pan
7. Heat the vegetable oil in a large wok and cook the onion and garlic on low-medium heat for 5 minutes
8. Add the cinnamon stick, cumin powder, chili powder, curry powder, crushed cumin seeds and stir fry the mixture for 2-3 minutes
9. Add the fish head and fillets on top of the mixture, pour the liquid from the tamarind and add a little bit of the tamarind meat.
10. Pour in the fish stock and increase the heat to medium high. The liquid should cover if not almost cover all of the fish. Put a lid on the wok and let it simmer and boil for about 7 – 10 minutes
11. After it has boiled open the lid and if there is not enough liquid you can turn over the fish head and fillets but you should try to avoid this if possible. I had too because my wok is not big enough.
12. Pour in the coconut milk, mustard seeds and pandan leaves. Mix the liquid and scoop over the fish without moving the head and meat. Cover and reduce to low-medium and allow to simmer for another 10 minutes. Depending on size of the fillets and head. Do not overcook.
13. Sprinkle curry leaves and its ready to eat over a bowl of basmati rice
Serves 3-4
Notes:
- If you have leftovers, it tastes even better the next day
- Can use any white meat fish, just has to be very fresh
- Fish head should be split down the middle as two pieces if possible, I also remove the gills from the head.
- A knob of ginger can also be added to this recipe and crushed with the onion and garlic in the mortar and pestle.
- I like using Indian chili powder because it’s a bright vibrant red
- You can try adding lady fingers to this recipe too
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