Tawau Fish Head Curry
Tawau Fish Head Curry is a popular dish in Sabahan Cuisine, known for its rich and flavorful curry sauce that pairs perfectly with tender fish head pieces. This recipe is a must-try for seafood lovers and curry enthusiasts.
Ingredients
- 1 fish head, cut into pieces
- 2 onions, sliced
- 3 tomatoes, diced
- 5 cloves garlic, minced
- 2 inches ginger, grated
- 1 can coconut milk
- 4 tbsp curry powder
- 2 tbsp chili powder
- 1 tsp turmeric powder
- 1 stalk lemongrass, bruised
- 4 cups water
- Salt to taste
- Cooking oil
Instructions
- Heat some cooking oil in a large pot over medium heat.
- Add the sliced onions, minced garlic, and grated ginger. Sauté until fragrant.
- Stir in the curry powder, chili powder, and turmeric powder. Cook for 2 minutes.
- Add the fish head pieces and coat them with the spice mixture.
- Pour in the water and add the diced tomatoes and bruised lemongrass. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Pour in the coconut milk and simmer for another 20 minutes, or until the fish head is tender.
- Season with salt to taste.
- Serve the Tawau Fish Head Curry hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving Suggestions: Enjoy the Tawau Fish Head Curry with a side of steamed white rice and a refreshing cucumber salad.
Tips & tricks
Tips: Adjust the level of spiciness by adding more or less chili powder according to your preference.
Cost
$15