Malaysian Fish Head Curry
Aromatic one-pot curry with tender fish head, coconut milk, and warm spices. A Malaysian seafood classic that's deeply flavorful and ready in under 40 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp oil in a large pot over medium-high heat until shimmering, ~90 seconds.
Step 2
Add red curry paste and stir constantly until fragrant and darkened, ~2 minutes.
Step 3
Add shallots and ginger, stirring, until softened and fragrant, ~3 minutes.
Step 4
Pour in coconut milk and 1 cup water, stirring to combine. Bring to a gentle simmer.
Step 5
Arrange fish head halves in the pot, nestling them into the broth. Simmer 18–20 minutes until flesh flakes easily from bone.
Step 6
Stir in tamarind paste. Taste and season with salt and pepper.
Step 7
Serve hot with jasmine rice and lime wedges on the side.
Tools you’ll need
- large pot (6-quart minimum)
- wooden spoon
- knife and cutting board
- measuring spoons
- ladle
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