Delicious Fish Head Curry with Tofu Puff Recipe

Discover the flavors of a tantalizing Fish Head Curry with Tofu Puff that will delight your taste buds. This aromatic Southeast Asian dish combines tender fish head with creamy tofu puffs in a rich and spicy curry sauce. Follow our step-by-step recipe to create this mouthwatering masterpiece in your own kitchen.

Ingredients:

• 1 whole fish head (snapper or grouper, cleaned and cut into chunks)
• 200g tofu puffs (cut into bite-sized pieces)
• 2 tablespoons vegetable oil
• 1 large onion (sliced)
• 3 cloves garlic (minced)
• 2-inch piece of ginger (sliced)
• 2 tomatoes (chopped)
• 1 can (400ml) coconut milk
• 2 tablespoons fish curry powder
• 1 tablespoon chili powder (adjust to taste)
• 1 tablespoon tamarind paste
• 2 stalks lemongrass (bruised)
• 4-5 kaffir lime leaves (torn)
• Salt and sugar to taste
• Fresh cilantro leaves for garnish
• Steamed rice or bread for serving

Instructions:

1. Prepare the Fish Head:

   • Rinse the fish head thoroughly and pat it dry with paper towels.
   • Cut the fish head into manageable chunks, removing any scales or unwanted parts.

2. Prepare the Tofu Puffs:

   • Cut the tofu puffs into bite-sized pieces and set them aside.

3. Prepare the Curry Paste:

   • In a blender, combine the minced garlic, sliced ginger, and chopped tomatoes.
   • Blend until you have a smooth paste. You can add a splash of water if needed to facilitate blending.

4. Heat the Oil:

   • In a large, deep pan or wok, heat the vegetable oil over medium-high heat.

5. Sauté Aromatics:

   • Add the sliced onions and sauté until they become translucent.

6. Add Curry Paste:

   • Add the curry paste you prepared in step 3 to the pan and stir-fry for a few minutes until the mixture becomes fragrant and the oil begins to separate.

7. Add Spices:

   • Stir in the fish curry powder and chili powder. Continue cooking for another minute or two to enhance the flavors.

8. Incorporate Coconut Milk:

   • Pour in the can of coconut milk and mix well with the spice mixture. Allow it to come to a gentle simmer.

9. Add Tamarind Paste:

   • Dissolve the tamarind paste in a small amount of warm water and add it to the simmering curry. This will impart a delightful tangy flavor.

10. Simmer and Season:

    • Add the lemongrass, torn kaffir lime leaves, and season the curry with salt and sugar to taste. Adjust the spiciness and sweetness to your preference.

11. Add Fish Head and Tofu Puffs:

    • Gently place the fish head chunks and tofu puffs into the curry sauce, making sure they are submerged.

12. Simmer and Serve:

    • Let the curry simmer on low heat for about 10-15 minutes or until the fish head is cooked through and the tofu puffs have absorbed some of the flavors.

13. Garnish and Serve:

    • Garnish your Fish Head Curry with Tofu Puff with fresh cilantro leaves and serve it hot with steamed rice or bread.

Enjoy your homemade Fish Head Curry with Tung Lam Tofu Puff, a delicious dish bursting with rich flavors and aromatic spices. Share this delightful recipe with your friends and family for an unforgettable culinary experience!