My Personal Best !...Fish Head Curry

Where's your best Fish Head Curry you had ever eaten ?

Everyone will have their own liking, well...my personal best is this place !

Chee Wah at 68, Lebuh Melayu in Penang operated since 1986. I have been patronizing this place for the past 20 years and I am capturing this as my personal Best Fish Head Curry !

Check it out if you dare...

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Curry Fish Head

Nyonyachef deviate from nyonya cooking and....embrace his fear !

....FISH !

To start with,...I am never good with fish ! It's never in my menu when it comes to nyonya cooking. In fact in nyonya dishes,...there's not much exotic fish dishes beside; Perut Ikan, Curry Kiam Hu Kut, Acar Hu, Sambal Stuffed Fish, Assam Pedas...etc.

You realized one thing !...all involved small fish, preserved fish or fish fillet...nyonya cooking seldom or do not have dishes like steam Garoupa, Pomfret or Siakap...I wander why !?

I think it's scary !...big eyes, sharp teeth, shining skin, fishy smell...etc.

Well,..one has to eat !

Prepare the spice paste; Shallot, Dried Chilli, Belachan, Coriander seeds & Cumin seeds.
Low to Medium heat saute the spice paste till fragrant or till the oil separated (Approximately 10min)

Prepare the fish head; Rub the fish head with salt, let it rest for 10min and wash it. Bring water to a boil and steam the fish head for 3-5min. This should get rid of the fishy smell.

Prepare the vegetables; Wash and cut the tomatoes, onions & green chillies.

Heat up the oil in a wok and saute mustard seeds till you can hear the popping sound, add the spice paste, onions, curry leaves and continue to stir-fry for 3min.

In goes the tamarind juice and bring to a boil.

Then add in the fish head, tomatoes, green chillies and stir in the coconut milk.

Add seasoning and bring it to a boil. Garnish with some onions and a bunch of mint leaves.

Serve hot !...with rice.

Serving for 3paxs

Ingredients
Spice Paste 
10 Dried Chilli 
8 Shallots
1tbsp Coriander Seeds
1/2tsp Cumin Seeds 
20g Belachan

1 Red Snapper Fish head, Rub with salt & wash
80g Onions, sliced thinly
60g Tomato, quartered
20g Green chilli, seeded and halved
1 stalk curry leaves
30g Tamarind pulp, soaked
1/2tsp Mustard Seeds
1/2 Coconut Milk
1/2lit Water
2tbsp Oil
5g Mint Leaves
1tsp Sugar, to taste
1tsp Salt, to taste