The Authentic Malaysian Mamak Curry Fish Head

Mamak Curry Fish Head

Bought a couple of salmon fish head several days ago and kept them frozen in the freezer until I could gather the rest of the components to cook up a really delicious pot of Mamak style curry fish head. I needed okra, tomatoes, egg plant, laksa leaves and raw tamarind, just to name a few of the main items. So, yesterday morning, I included these items into my shopping list when I went to Hen Long in Surrey for grocery.  I like shopping here because I could find many of the ingredients and special items imported from South East Asia.

Curry Fish Head

I only use one brand of curry powder for the curry paste. I like the Babas, which is actually a Malaysian brand. So, in a bowl, I start with six spoons of Babas curry powder (for fish curry). Add some water to the curry powder, then stir and mix until it becomes a paste.
In a large pot (make sure can fit at least two fish heads), add five spoons of cooking oil. Throw in three cloves of sliced garlic, simmer until brown then, add the curry paste. Allow to simmer and keep stirring so that the curry paste do not stick to the bottom of the pot. If the paste starts to dry, add more cooking oil.

Home Cooked Curry Fish Head

Throw in some of the laksa leaves. Then, add four cups of tamarind juice and continue to stir. At this juncture, add in three (cut into quarters) tomatoes and the pieces of the cut egg plant. Wait until the curry gravy boils. Then, add salt for taste and two spoons of tomato ketchup. Once the egg plant is cook, quickly put the fish heads into the curry. make sure that the fish heads are fully submerged in the curry. Lastly, garnish the top of the curry gravy with the okras and then cover the pot with a tight lid. Allow the curry to boil on low heat for about ten minutes. Once the pot's lid is removed the curry fish head should be done. Slowly scoop up the fish heads into a serving bowl first then followed by the other items.