Fish head curry is a zi char staple. Here’s how you can make a healthier version with yoghurt!
For the curry stock:
- 50 g chilli paste
- 30 g coriander
- 50 g corn oil
- 10 g curry leaves
- 400 g fish curry paste
- 120 g fish curry powder
- 40 g garlic
- 30 g lemongrass
- 50 g red onions
- 20 g turmeric powder
- 1 litre water
- 50 g eggplant, cut into chunks
- 4 ladies’ fingers
- 8 pieces tau pok
- 500 g Marigold Non Fat Natural Yoghurt (No Sugar Added)
- 300 g tamarind juice, optional
For the fish head:
- One large fresh fish head, halved
- Salt to season and taste
- 50 g ginger, sliced
- 2 stalks of spring onions
To make the curry stock, set a sauce pot over medium heat. Stir-fry the chilli paste, coriander, corn oil, curry leaves, curry paste, curry powder, garlic, lemongrass, red onions and turmeric powder until fragrant, about 5 mins.
Add water, bring it to the boil and let it simmer for 20 mins.
Add the eggplant, ladies’ fingers and tau pok to the curry stock, season with salt, and cook for 5 mins.
Add yoghurt and turn off the heat. If you like tamarind juice, you can stir it in now.
Season the fish head with salt and place on a plate with ginger slices and spring onions. Steam the fish head for 12 to 15 mins.
When the fish head is cooked, transfer it to a deep glass plate and pour the fish curry over it. Serve hot.
Brought to you by MARIGOLD.
As featured in the October 2016 issue of The Singapore Women’s Weekly.