Fish Head Curry

Ingredients :
  • 1 medium-sized head. Use any of threadfin, Spanish mackerel or red snapper
(A) Ground Finely 
  • 8 dried chilies 
  • 10 shallots 
  • 1 stalk lemon grass, cut into small pieces 
  • 3 pips garlic 
  • thumb-sized piece fresh young turmeric

  • One 2.5cm square piece shrimp paste 
  • 11/2 pieces tamarind 
  • 3 stalks polygonum (Vietnamese cilantro, rau ram, daun laksa or laksa leaf)
  • 1 phaeomaria (ginger flower or bunga kantan)
  • 11 tablespoons cooking oil 
  • 31/2 rice bowls of water 
  • salt to taste
Preparation :
  1. Wash, drain fish head.
  2. Remove polygonum stalks. Wash and drain leaves.
  3. Grind (A) finely.

Method :
  1. Heat pot and add cooking oil. When cooking oil is hot, reduce heat and add ground ingredients and shrimp paste. Stir until fragrant.
  2. Add polygonum, phaeomaria and fish head. Stir for 1 minute.
  3. Add water, tamarind pieces and salt to taste. Increase heat and boil until fish head is cooked.
  4. Lower heat, cover pot and simmer. Serve.