Fish Head Curry Soup
4/1/2025
Prep Time: 30 minutes | Cook Time: 50 minutes
Description
Get ready to be plunged into a world of traditional Asian flavors with this authentic Fish Head Curry Soup. This soup is a robust blend of tangy, spicy, and sweet flavors, boasting of a savory broth filled with assorted spices and tender-fleshed fish head. It represents a delightful mélange of Indian and Chinese cuisines, allowing you to taste the best of both worlds.
Ingredients
- 1 large Fish Head, cleaned and split
- 4 tablespoons of Curry Powder
- 1 tablespoon of Turmeric Powder
- 2 Lemongrass stalks, bruised
- Tamarind Juice from a lemon-sized ball of tamarind
- 5 cups of Water
- 2 tablespoons of Oil
- 5 Shallots, finely chopped
- 2 cloves of Garlic, finely chopped
- 2 Tomatoes, roughly chopped
- 2 Okra pods
- 1 cup of chopped Eggplant
- Salt to taste
Optional Ingredients
- Kaffir Lime Leaves: They provide a punch of fragrance which helps by adding depth to the aroma and flavor.
- Coconut Milk: If you prefer a rich and creamy soup, adding coconut milk can certainly elevate your curry.
Estimated Time
- Prep time: 30 minutes
- Cook time: 50 minutes
Instructions
- Mix curry and turmeric powder with some water to make a paste. Set aside.
- Heat the oil in a large soup pot. Sauté the shallots and garlic until they are soft.
- Stir in the curry-turmeric paste. Add the bruised lemongrass, ensuring it’s well stirred in.
- Add the tomatoes to the pot followed by tamarind juice. Cook for another 5 minutes.
- Pour in the water, bring to a boil before reducing to a medium heat. Then place the fish head into the pot.
- After 30 minutes, add the okra and eggplant to the pot. Continue to simmer on a medium heat until all the vegetables are cooked.
- Season with salt to taste. Serve hot.
