Fish Head Curry

I bought two frozen salmon heads from Fassler for $5 and left it in my freezer till I had some time to cook Fish Head Curry.

My son is not a fan of Fish Head Curry as his major complaint is not enough fish meat, and he’s wary of the bony bits. But I have a couple of friends who just love it. The fish cheeks, the gelataneous parts around the eyes and jaws are smooth and delicious.

There is no need to pay an arm and a leg for Fish Head Curry – I spent less than $20 and about an hour to prepare.

This is a one-pot dish for 3-4 persons.

Ingredients
*large fish head, cleaned and partially steam-cooked with a slice of ginger placed in the head cavity of the fish head. This takes about 8 minutes. Remove ginger and set aside fish head.
*brinjals, okra and tomatoes, washed and cut. I like more vegetables so I am generous with the quantity.
*65ml coconut cream (optional)
*2 star anise
*1 litre hot water
*2 packets A1 Instant Fish Curry Sauce
*curry leaves
*large slice of ginger

Method
1. Empty 2 packets of A1 Instant Fish Curry Sauce in a large casserole.
2. Fry vegetables, star anise, curry leaves in the curry sauce for about 5 min
3. Add water and bring to boil, lower fire and allow vegetables to simmer till softened.
4. Remove vegetables from the curry sauce and set aside.
5. Bring curry sauce to a boil then add coconut cream, stir to mix sauce then lower the fire.
6. Gently slide steamed fish head into curry sauce and allow fish head to continue to cook in the curry sauce for about 10 min.
7. Turn off fire and return cooked vegetables to the pot.
8. Serve immediately with hot rice or roti prata.

I have found that this A1 Instant Fish Curry Sauce to be tasty with just the right amount of sourness and heat, spicy enough.  With or without coconut cream, it tastes great both ways.