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
- 1.5 lb fish heads (snapper, grouper, or mackerel), cleaned and halved
- 3 tbsp red curry paste (or Malaysian curry paste)
- 1 can (13.5 oz) coconut milk, full-fat
- 1 cup fish or seafood stock
- 8 oz okra or green beans, cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1 lime + handful cilantro fresh lime (juiced) and fresh cilantro, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet or shallow pan over medium-high heat until shimmering.
- 2
Add curry paste and fry for 90 seconds, stirring often, until fragrant and oil separates.
- 3
Pour in coconut milk and stock, stirring to combine. Bring to a gentle simmer.
- 4
Slide fish heads into the liquid. Simmer 6–7 minutes until flesh flakes easily from bones.
- 5
Add okra and tomatoes. Cook 3 minutes until vegetables are tender-crisp.
- 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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