Fish Head Curry
Dear SOS: A friend of mine just came back from fishing in Mexico and gave me a giant yellowtail fish head. But I can’t find a recipe for fish head curry, a dish of Singapore. Is my 10-pound yellowtail appropriate for curry? Your assistance in this matter is appreciated since my wife is threatening to throw the fish head out of the freezer.
Paul Hatcher
Oxnard
Dear Paul: I can’t understand why your wife wouldn’t be thrilled at having a 10-pound fish head in her freezer. This recipe is from http://www.newasia-singapore.com. It called for a red snapper head, but your yellowtail head will work.
We used four fish heads weighing 1 3/4 pounds. You may have to adjust the recipe.
Blend the garlic, shallots, chiles, ginger, turmeric, lemon grass and 2 tablespoons of oil in a food processor.
Blanch the fish heads in boiling water for about 3 minutes, then soak them in ice water for a few minutes. Drain and set aside.
Heat the remaining 2 tablespoons of oil in a large pan over low heat. Cook the garlic mixture with the curry leaves, stirring frequently until fragrant, about 5 minutes. Add the curry powder and continue stirring for 1 minute. Add 1 cup of water and simmer for about 3 minutes. Add the remaining 1 cup of water, tamarind juice, coconut milk, fish heads, okra and eggplant. Bring to a boil over medium heat and simmer, uncovered, until the fish is cooked, about 5 minutes. Season with the salt and sugar. Garnish with the green onions and tomatoes.
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