Skip to main content
logo
Food Advertising by

Assam Fish head curry ~ 'Malaysian Monday 1'



Fish Head Curry is a very popular curry dish with Malaysians, be it with 'assam', tangy or 'lemak' with coconut milk.  This dish can be found in the menu of most Chinese and Indian-Muslim restaurants.  It comprises mainly of the 'star' i.e. fish head, mostly Garoupa which is more meaty, then vegetables like long beans, okra, aubergine, tomatoes and bean curd puffs, in fact any type of vegetables that you fancy.
If you prefer a tangy flavour you add in pureed tomatoes, tamarind paste or tamarind skin.  For a more creamy curry you use fresh coconut milk or you can mix both flavours, creamy and tangy.

My version of this curry dish is slightly different from the norm as I used bean curd skin instead of bean curd puffs and prepared fish curry paste from the Kg. Simee wet market.  Also I used soymilk instead of coconut milk as I'm keeping a close tab on my cholesterol!





Wanted to add bean curd puffs but as they were not available that day, made do with bean curd skin/foo chook, long beans, aubergine and tomatoes for that extra tangy flavour.  Garoupa fish head, chopped and seasoned with some salt.










I'm still learning to acquire the taste of fish head but to me the juiciest and best part is still the cheeks.  This curry goes well with plain white rice or  rice vermicelli.

Ingredients
  • 800 gm Garoupa fish head, washed, cut into big pieces
  • 100 gm ong beans, cut into 2 inch lengths
  • 2 aubergine, cut into quarters
  • 2 tomatoes, cut into quarters
  • 80 gm bean curd skin, soaked and cut into 2 inch lengths
  • 200 gm  prepared assam fish curry paste (bought from the wet market)
  • 500 ml sugarless soymilk
  • 1 cup water
  • Salt to taste
Preparation
  1. Season the fish head pieces with 2 tsp salt and set aside.
  2. In a wok, heat up the prepared assam curry paste, add in the tomatoes.
  3. Toss in the aubergine, bean curd skin, add in 250 ml soymilk and water.  Simmer for about 15 mins.
  4. Add in the fish head pieces followed by the long beans and the remaining 250 ml soymilk.
  5. Simmer till fish is cooked, add salt to taste, dish out.
  6. Serve hot with plain white rice or rice vermicelli.









Do find out more from this site!





Comments

  1. Thanks for joining us Aunty Cheah! Love your fish head curry, I actually just posted assam pedas :)
    Do grab a batch and link it back to us please :)

    ReplyDelete
  2. That's a lot of nice ingredients there. I love all of them.....most of all is the gravy....mmmm. I also cooked assam fish yesterday. I used fish balls and pineapple and the assam paste...simple, quick and delicious too. Assam fish is one of my top favourites...very appetising. I love the sour and spicy taste...the way to Cloud 9...haha

    ReplyDelete
  3. Oh YUm! loving the fish head. I am so looking forward to Malaysian Mondays :)

    ReplyDelete
  4. I seldom cook fish head as kids don't know how to eat, only me and hubby enjoy this.

    ReplyDelete
  5. Adore the fish head....be in the soup, or in curry, or steamed, or braised....you name it..I believe this is the best part of a fish.

    ReplyDelete
  6. oo beancurd skin! interesting! I love the assam version!

    ReplyDelete
  7. I love your version, looks good and healthy. I think can use yoghurt too!

    ReplyDelete
  8. Looks good! Long time didn't cook this dish...I always ended up eating all the vegetables and my sons having all the fishhead:P

    ReplyDelete
  9. 3 hungry tummies
    Think I've finally got it right, pasted the badge below the recipe.

    MaryMoh
    Yes, I too prefer assam over lemak curry!

    penny
    Why not jump on the bandwagon, it's not restricted to only Malaysians!

    Sonia
    I too don't know how to enjoy fish head, don't quite like the slimy, chewy stuff!

    Angie. Oh, you know how to enjoy it, that's good! Many people say the head is the best part.

    pigpigscorner
    Yes, I love bean curd skin in any form!

    Anncoo
    Yes, you can use yoghurt!

    Jeannie
    Oh, your sons enjoy fish head. Why not join in this event, just for fun?

    ReplyDelete
  10. wow luks so delicious and yummy.My all time favourite.

    ReplyDelete
  11. Cheah...that is a good one...I too love fish head..the best part of the fish :)) and what more in Assam Curry ....delish . I can have extra helpings of rice :p

    ReplyDelete
  12. Abraham Chacko
    Thanks for dropping by! Will hop over to your blog soon.

    Elin
    Ya, I know you adore fish head, also the eyes!, Ha, ha!

    ReplyDelete
  13. My kids & I love assam fish too but not fish head! hehe... Yours look really scumptious. Good night, Cheah.
    Regards, kristy

    ReplyDelete
  14. Thanks for joining us :) My mouth is watering at the thought of that assam flavour, mmmmm. I love foo chok too.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Pandan Coconut Milk Bread ~ 香兰椰奶面包

  I made  this bread using the Wool Roll bread recipe and just substituted milk with coconut milk, added a bit of pandan paste and instead of melted butter, I used cooking oil.  Feel free to use coconut oil if you have it at hand.  This bread is soft and light and it stayed fresh till after the third day in a container, at room temperature.  You can eat it on its own accompanied with a cup of hot kopi O or slathered with butter and in my case, peanut butter. Pandan Coconut Milk Bread   ~    香兰椰 奶 面包 Ingredients  80 ml warm milk )    Yeast  1 tsp dry yeast      )   mixture 300 gm high protein flour 1 tsp seasalt 30 gm sugar 1 egg,  55 gm 80 ml coconut milk (I used Ayam brand coconut milk) 25 gm cooking oil or coconut oil 1/2 tsp pandan paste cornflour to dust Method Prepare the yeast mixture and let it rest for 10 to 15 mins. to become frothy. In the bowl of a stand mixer, add in the high protein flour, seasalt and sugar.  Mix well.  Then add in coconut milk, cooking oil, egg, yeast mi

Yam Puff ~ 'Wu Kok'

This is one of the must-have items whenever we go for have dim-sum ...... 'Wu Kok' or Yam dumplings.  Initially I had a hard time struggling with the soft and sticky dough in the hot and stuffy kitchen, but fortunately after chilling it in the fridge for 50 mins., it could be 'man-handled' quite easily!  Phew, not too bad as this is my first attempt!

Mixed Fruit Bread ~ 杂果面包

Homemade bread is always more nutritious than those bought from the supermarkets.  For one I don't add any bread improver or preservatives to my bread making.  Store bought ones may be fresh but they have loads of preservatives added to prolong their shelf life.  When I make bread I can control the ingredients that I want to put into my bread and I can customise the flavour and I find that kneading the dough can be quite therapeutic too! Mixed Fruit Bread  ~    杂果面包 Ingredients 290 gm high protein flour 10 gm wholemeal flour 30 gm sugar 3.1/2 tsp milk powder 18 gm butter (cubed) 1 tsp seasalt 100 gm dried mixed fruits (I used cranberries, sultanas and golden raisin) 1 whole egg beaten wtih 1/2 tsp water, for egg wash 1/8 to 1/4 tsp cinnamon  (optional) 2 tsp dry yeast             ) 170 ml warm water     )  Yeast mixture 1 Tbsp sugar               ) Method Add yeast and sugar to warm water, stir and let it set for about 5 to 8 mins. till foamy. In a mixing bowl of a stand mixer, add