Fish Head Curry (Jenahak) – Nasi Kandar Style

Steps

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1. 1
   Wash and prepare all vegetables including tomatoes, green chillies, eggplants, and okra.
   ▶ ≈1:18
2. 2
   Roughly chop ginger and garlic, then blend into a smooth paste. Slice the red onion thinly. Leave dried chillies whole. Dice the tomato for sautéing and halve the tomatoes for the gravy. Quarter the eggplants, halve the green chillies, and trim and halve the okra.
   ▶ ≈1:48
3. 3
   Clean the fish heads thoroughly under running water. Soak in tamarind juice for about 10 minutes to remove any fish smell.
   ▶ ≈3:12
4. 4
   In a bowl, combine the spice powder mixture: fish curry powder, chilli powder, fennel powder, coriander powder, and turmeric powder. Set aside without mixing into liquid yet.
   ▶ ≈3:42
5. 5
   Season your new cast iron wok: heat it thoroughly over medium heat, then add cooking oil and swirl to coat evenly. Turn off heat and let sit for 3 minutes to form a protective layer. Pour out excess oil and the wok is ready to use.
   ▶ ≈4:06
6. 6
   Heat plenty of oil until very hot. Add fenugreek mix, curry leaves, and dried chillies. Then add the sliced red onion and stir constantly over medium heat until the onion turns golden brown and softens.
   ▶ ≈4:42
7. 7
   Once the onion is brown, add the garlic-ginger paste and continue stirring until it turns slightly golden. This prevents any raw garlic taste in the final curry.
   ▶ ≈5:30
8. 8
   Add the diced tomato and stir until it softens and breaks down, about 20–30 seconds. Then pour in the spice powder mixture and stir well to combine.
   ▶ ≈5:56
9. 9
   Add 3–4 cups of water and cook over low to medium heat for about 20–30 minutes, stirring occasionally. The spices will gradually dry out and you will see oil breaking through the surface (called 'breaking oil'). This step is crucial for maximum flavour.
   ▶ ≈6:16
10. 10
    Once the spices have broken oil and darkened, add the poppy seed powder (ground into a paste if using whole seeds). This is the secret ingredient that adds richness and body to the curry.
    ▶ ≈6:48
11. 11
    Add the green chillies, then gradually add water to achieve the desired consistency without overdoing it at once. Add the eggplant pieces and simmer until tender.
    ▶ ≈7:06
12. 12
    Season with salt and seasoning powder to taste. Add the halved tomatoes and tamarind juice. The tamarind juice is essential—fish curry needs more acidity than other meat curries.
    ▶ ≈7:36
13. 13
    Stir in the coconut milk (3–4 tbsp) and allow the curry to simmer gently until oil begins to separate on top, indicating the spices are fully infused.
    ▶ ≈7:54
14. 14
    Add the soaked fish heads to the curry. They will cook quickly, in just 5–7 minutes depending on size. Be careful not to overcook or the fish will fall apart. Add the okra at this stage.
    ▶ ≈8:12
15. 15
    Turn off the heat and garnish with coriander leaves. If possible, let the curry rest for at least 1 hour before serving—the oil will settle beautifully on top and all flavours will have melded together.
    ▶ ≈8:38