Fish Head Curry with Coconut and Lemongrass

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Fish Head Curry with Coconut and LemongrassThe combination of fresh coconut milk and lemongrass is deadly. It can make any dull recipe, a lively and delicious preparation. Today's flavorful recipe uses both the ingredients to make spicy fish heads with a rich gravy. Addition of local vegetables makes it a complete meal. You must take fresh water fish, as it adds much more flavor to the entire preparation. Canned coconut milk will do well but it cannot compete with fresh homemade extract. The gravy of this recipe is slightly thin but is ideal for consuming with steamed rice. You can use the same ingredients for making boneless chicken too. Vegetarians can replace fish with tofu and mushrooms sautéed in a spicy sauce. Let's make this yummy recipe.

Fish Head Curry with Coconut and Lemongrass
Fish Head Curry with Coconut and Lemongrass

Scrumptious fish head curry

Try this delicious fish head curry enhanced with coconut milk, veggies and select spices which give it a unique flavor and pungent texture that’s beyond words.

Preparation Time: 20 minutes
Cooking time: 35 minutes
Servings: 4

  • 750 gm fresh water fish head
  • 1/2 cup coconut milk (first extract)
  • 100 gm okra (chopped)
  • 1/2 cup cabbage (chopped)
  • 250 gm eggplants (sliced)
  • 1 tsp light soy sauce
  • 1/2 tsp oyster sauce
  • 3 tsp Thai curry paste
  • 1 tsp ginger garlic paste
  • pinch of chili flakes
  • 1/4 cup tomato puree
  • 4 cups vegetable stock
  • lemongrass stem
  • 5 tsp refined oil
  • salt to taste


  1. Wash the fish head and peel the outer skin chopping it into even sized pieces.
  2. Wash cabbage, okra and eggplants too and keep aside.
  3. Take a wok and heat refined oil in it.
  4. Add ginger garlic paste and switch the flame to medium.
  5. Saute for about a minute and add tomato puree with Thai curry paste.
  6. Add okra and stir fry for about 2 minutes.
  7. Add eggplants, cabbage and fish head and season with chili flakes, soy sauce, oyster sauce and salt.
  8. Gently stir for a minute to mix everything well.
  9. Finally add lemongrass and vegetable stock and close the lid.
  10. Simmer for about 8 minutes and switch the flame to low.
  11. Add coconut milk and remove the lemongrass branch.
  12. Simmer for about 5 minutes and switch off the flame.
  13. Serve hot with fried or boiled sticky rice.


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