Bringing our overseas guests for Fish Head Curry can be an amusing experience.
Few of them expect just a single head and pair of eyes staring at them from the dish.
As there as as many type of curries as there are Indian, Malay home and Nonya homes, you can imagine the countless ways you can cook this dish.
It is as the name says: just fish head in curry. Cook your curry paste or sauce and add the fish head in. As fish cooks quickly, it is a dish that can be assembled just before serving.
I will share here what I usually do, including some alternative ways of cooking it. I find this dish easy to cook but tedious to explain, as is often the case for curry dishes. I seldom use a fix recipe for this and it does not bother me if the dish turns out differently each time as long as it is delicious and the basic rules are observed:
- a well-balanced aromatic curry
- fresh fish which is not overcooked
- veg that is not mushy.
