Fish head curry recipe (gulai kepala ikan)

Soaking time: 15 minutes Resting time: 20 minutes Level of difficulty: medium For the fish curry powder, combine all the ingredients in a bowl and mix well.

For the rempah, process all the ingredients together in a food processor or blender to a smooth paste, adding a little water as necessary for the processor/blender to work.

If using fish head, wash well to remove any traces of blood and pat dry. Rub fish head or fillets with 1 tbsp fish curry powder and set aside. Place tamarind in a heatproof bowl and pour over 500 ml hot water. Allow to steep for 15 minutes, then squeeze out and reserve liquid from tamarind. (If using tamarind purée without the seeds, just stir it through the water until dissolved.)

Meanwhile, heat the oil in a wok and sear the fish head on both sides until browned, then remove and set aside. Add the rempah and remaining curry powder to the wok and fry for about 5 minutes until the oil separates from the paste, then stir through curry leaves.

Add okra to the wok and fry for 2 minutes, then add pineapple and tomatoes, and cook for 3 minutes. Add coconut cream, tamarind liquid, ¼ tsp salt and sugar, and bring to the boil. Add fish head, cover with the sauce and add some water if there is not enough liquid. Bring to the boil again, then turn off heat and cover wok. Allow fish to stand, turning halfway, for 20 minutes to cook through, then squeeze over lime juice. Stir gently to combine and serve with rice and coriander.

* An anterior cut fish head is one cut in a straight line behind the pectoral fins, perpendicular to the spine. This leaves much of the first fillets of the fish attached to the head and provides plenty of delicious meat.

* Tamarind concentrate (block form) and shrimp paste (belachan) are available from Asian food shops.

SBS cook’s notes This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.