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A very Malaysian curry that uses heads of meaty fish and vegetables in a very fishy yummy curry sauce.
Bring a pot of water to boil. Meanwhile, remove gills and clean fish heads well. Turn off heat once water is boiling. Place fish heads into the water then flip it after 2 minutes. You want it to boil for about 2 minutes per side. Remove fish from the water using a slotted spoon and drain in a colander. Handle it gently to prevent skin and flesh from tearing or flaking.
In a clean deep pot, heat the oil then sauté the onion for 1 minute.
Add in the okra, tomato, fish sauce and curry paste. Stir fry for 1 minute until fragrant.
Pour in water and bring to a simmer for about 5 minutes, or until vegetables are tender. Stir in coconut milk and carefully place the fish heads back into the pot. Bring to simmer and cover.
Turn fish heads over after 2-3 minutes and leave to simmer for another 5 minutes.
Ladle the fish head out of the pan into serving bowl. Again, be gentle as cooked fish head will fall apart. Pour the rest of the curry sauce and vegetables into the bowl.
Serve with rice, rice vermicelli or even bread!
(Notes: If you can’t get over the ick factor of fish heads, this works great with slices of fish fillet. Just ignore the par-boiling. Add the fish slices at the end and cook for 2-3 minutes. Also, my curry paste already contains all the necessary spices and salt. Use one that you prefer and customize!)
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