Assam Fish head curry ~ 'Malaysian Monday 1'

Fish Head Curry is a very popular curry dish with Malaysians, be it with 'assam', tangy or 'lemak' with coconut milk.  This dish can be found in the menu of most Chinese and Indian-Muslim restaurants.  It comprises mainly of the 'star' i.e. fish head, mostly Garoupa which is more meaty, then vegetables like long beans, okra, aubergine, tomatoes and bean curd puffs, in fact any type of vegetables that you fancy.
If you prefer a tangy flavour you add in pureed tomatoes, tamarind paste or tamarind skin.  For a more creamy curry you use fresh coconut milk or you can mix both flavours, creamy and tangy.

My version of this curry dish is slightly different from the norm as I used bean curd skin instead of bean curd puffs and prepared fish curry paste from the Kg. Simee wet market.  Also I used soymilk instead of coconut milk as I'm keeping a close tab on my cholesterol!

Wanted to add bean curd puffs but as they were not available that day, made do with bean curd skin/foo chook, long beans, aubergine and tomatoes for that extra tangy flavour.  Garoupa fish head, chopped and seasoned with some salt.

I'm still learning to acquire the taste of fish head but to me the juiciest and best part is still the cheeks.  This curry goes well with plain white rice or  rice vermicelli.

Ingredients

• 800 gm Garoupa fish head, washed, cut into big pieces
• 100 gm ong beans, cut into 2 inch lengths
• 2 aubergine, cut into quarters
• 2 tomatoes, cut into quarters
• 80 gm bean curd skin, soaked and cut into 2 inch lengths
• 200 gm  prepared assam fish curry paste (bought from the wet market)
• 500 ml sugarless soymilk
• 1 cup water
• Salt to taste

Preparation

1. Season the fish head pieces with 2 tsp salt and set aside.
2. In a wok, heat up the prepared assam curry paste, add in the tomatoes.
3. Toss in the aubergine, bean curd skin, add in 250 ml soymilk and water.  Simmer for about 15 mins.
4. Add in the fish head pieces followed by the long beans and the remaining 250 ml soymilk.
5. Simmer till fish is cooked, add salt to taste, dish out.
6. Serve hot with plain white rice or rice vermicelli.

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