Fish Head Curry
Malaysian-style curry built on fish heads simmered in a vibrant spice paste with coconut milk. Rich, aromatic, ready in under 20 minutes with pantry staples.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp oil in a large skillet or shallow pan over medium-high heat until shimmering.
Step 2
Add curry paste and fry for 90 seconds, stirring often, until fragrant and oil separates.
Step 3
Pour in coconut milk and stock, stirring to combine. Bring to a gentle simmer.
Step 4
Slide fish heads into the liquid. Simmer 6–7 minutes until flesh flakes easily from bones.
Step 5
Add okra and tomatoes. Cook 3 minutes until vegetables are tender-crisp.
Step 6
Squeeze lime juice over the top. Taste and season with salt and pepper. Garnish with cilantro.
Tools you’ll need
- 12-inch skillet or shallow pan with lid (optional)
- wooden spoon
- cutting board
- knife
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