Singaporean-Malaysian🐟 Seafood

Fish Head Curry (Mamak)

Name: Fish Head Curry (Mamak)
Total time: 1 h 15 min
Cuisine: Singaporean-Malaysian
Ingredients: ~2 cups jasmine rice (unwashed); ~8 cloves garlic; ~4 shallots; ~4-5 dried chilies; ~2 tbsp ginger; ~3 tbsp tamarind paste; ~3 cups water; 1 kg pink sea bream (or other white fish); ~3 tbsp oil; ~2 brown onions; ~15-20 leaves curry leaves; ~1 tbsp mustard seeds; ~1 tsp fenugreek seeds; ~3 tbsp fish curry powder mix; ~8-10 ladyfingers (okra); ~3 tomatoes; ~2 brinjals (aubergines); ~1 tsp sugar; ~1 tsp salt

⏱ 75 min

A classic Southeast Asian curry dish featuring fish head, popular in Singapore and Malaysia. Made with a blend of spices to create a thick, rich curry without coconut milk. The delicate meat of the fish head absorbs the aromatic curry flavours perfectly, typically served with steamed white rice.

High-proteinLow-cal

Adapted from a video by Nyonya Cooking

SECRETS TO Fish Head Curry (Mamak) | Kari Kepala Ikan (Mamak) [Nyonya Cooking]

Watch on YouTube

Ingredients

jasmine rice (unwashed)~2 cupsest.
garlic~8 clovesest.
shallots~4est.
dried chiliessoaked and deseeded~4-5est.
ginger~2 tbspest.
tamarind paste~3 tbspest.
water~3 cupsest.
pink sea bream (or other white fish)1 kg
oil~3 tbspest.

Steps

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1
Dry pan-fry unwashed jasmine rice over low to medium heat until the grains turn brown, then set aside. The rice will act as a thickening agent for the curry.
2
Blend garlic, shallots, soaked and deseeded dried chilies, ginger and tamarind paste with water until well combined. Add this mixture to the fish and marinate for 10–15 minutes to remove the fishy flavour.
3
Place the browned rice in a pestle and mortar and crush until fine.
4
Add a little water to the fish curry powder mix and stir until it becomes a paste.
5
Heat oil in a wok, add sliced brown onions and stir-fry until fragrant. Add curry leaves and stir quickly.
6
Add mustard seeds and fenugreek seeds. When the mustard seeds pop, add the blended spice mixture and stir-fry until the colour becomes darker reddish.
7
Continue cooking until the oil begins to separate from the spices. Add the fish curry powder paste.
8
Once the oil separates again, add the crushed rice powder and water.
9
After adding water, increase the heat to bring the curry to a boil. Add the fish and vegetables (okra, tomatoes and aubergines).
10
Allow the fish to boil for 8–10 minutes until just cooked through without overcooking. Remove the fish and set aside to prevent the flesh from becoming tough.
11
Allow the curry to simmer over low heat for about 40 minutes to release flavours and achieve the desired thick consistency. The vegetables should soften during this time.
12
Season with a little sugar, salt and tamarind paste. Mix well and taste to adjust seasoning.
13
Return the cooked fish to the curry. Increase the heat to bring to a boil, then turn off the stove.
14
Serve hot with steamed white rice.

Fish Head Curry (Mamak)

Ingredients

Steps

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