Fish Head Curry Pinoy Style. Fish head curry is one of the more popular dish in most of our Asian neighbors. Some of the best I have eaten are the Fish head curry from Singapore and Malaysia. Those fish head curries use the full dose of curry spices which most of the Pinoy will find very strong, hot and spicy. Our versions of curry are super mild and most are even on the sweet side. Never the less Pinoy curries will always be one of my favorite Pinoy dish. Click the link below for recipes of Pinoy curry dishes that we had in the archives.
Pinoy Prawn Curry
Pinoy Pork Curry
Pinoy Beef Curry
Pinoy Fish Curry with Kalabasa
Seafood and Vegetable Green Curry
Thai Green Chicken Curry, Pinoy Style
Chicken Curry with Bamboo Shoots
Pinoy Chicken Curry
Pinoy Chicken & Pork Curry
For our Pinoy version of Fish Head Curry I have adopted the recipe of our Pinoy Pork Curry and Pinoy Chicken Curry. The vegetable ingredients and cooking procedure are basically similar, just note that fish will cook quickly and over cooking will disintegrate the fish of from the bone.
The resultant dish was great, just make sure to use the freshest fish head available. Here is the recipe of my Fish Head Curry Pinoy Style, try it.
1 medium size maya maya fish head or similar
1/2 head garlic, peeled, crushed, chopped
1 large size onion, peeled, chopped
2-3 thumb size ginger, skinned, cut into thin strips
2 medium size potato, skinned, cut into wedges
1 large size carrot, skinned, cut into wedges
1 small size red or green bell pepper, cut into strips
2 pieces red or green chili sliced
1 big can coconut cream
1 bunch snow peas, trimmed
1 bunch green beans, trimmed
1/4 cup fish sauce
2-3 tbsp. yellow curry powder
1/2 tsp. turmeric powder
1-2 tsp. sugar
1/2 tsp. ground peppercorns
1-2 tbsp. parsley flakes
1/4 cup cornstrach
In a sauce pan sauté garlic, ginger and onion until fragrant. Stir in the fish head and carefully stir cook the fish head by turning several times to get the aromatics absorbed by the fish. Now remove the fish and keep aside leaving sautéed aromatic ingredient in the sauce pan. Add in the fish sauce, the ground peppercorns and half of the coconut cream, then add about 1 1/2 to 2 cups of water, bring to a boil and simmer for 1 to 2 minutes, stirring once in a while. Add in the curry powder, the turmeric powder, the potato, carrot and sugar, continue to simmer for about 8 to 10 minutes or until the potatoes are just cooked. Correct saltines if required. Now add in the fish head, the remaining coconut cream, the green beans, snow peas and chili, continue to cook for about 8 to 10 minutes, turning the fish and stirring occasionally. Add in the bell pepper and cook for another half a minute or so, then thicken the sauce with cornstarch diluted in 1/4 cup of water, continue to cook for about a minute more. Serve immediately with a lot of rice.