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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.









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Comments

  1. 3 hungry tummiesJuly 12, 2010 at 4:08 PM

    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. MaryMohJuly 12, 2010 at 4:15 PM

    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. penny aka jeroxieJuly 12, 2010 at 8:39 PM

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

    ReplyDelete
  4. Sonia ~ Nasi Lemak LoverJuly 12, 2010 at 9:57 PM

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

    ReplyDelete
  5. Angie's RecipesJuly 12, 2010 at 10:12 PM

    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. pigpigscornerJuly 12, 2010 at 10:30 PM

    oo beancurd skin! interesting! I love the assam version!

    ReplyDelete
  7. ann lowJuly 13, 2010 at 12:10 AM

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

    ReplyDelete
  8. JeannieJuly 13, 2010 at 8:37 AM

    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. Sokehah cheahJuly 13, 2010 at 11:37 AM

    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. abrahamJuly 13, 2010 at 12:46 PM

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

    ReplyDelete
  11. ElinJuly 13, 2010 at 4:30 PM

    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. Sokehah cheahJuly 13, 2010 at 5:00 PM

    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. ReanaclaireJuly 13, 2010 at 10:00 PM

    wow.. so delicious geh..

    ReplyDelete
  14. My Little SpaceJuly 13, 2010 at 11:59 PM

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

    ReplyDelete
  15. shazJuly 15, 2010 at 6:49 PM

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

    ReplyDelete

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