Cooking Ah Pa

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Fish Head Curry (Without Assam) 新山咖喱鱼头

Cooking Time: 10 Minutes

Dificulty: Easy



1 Red Snapper fish (cut into slices, cut the head)

For chilli paste

A handful of dried chillies (soaked in water)


Red onion





For curry powder

2 teaspoons of red chilli powder

1 teaspoon of coriander powder

1 teaspoon of turmeric powder

1/2 teaspoon of cumin powder

Black pepper

Few cloves

Star anise


Bay leaf

Cinnamon stick

Mustard seeds

Fresh coriander

Cherry tomato/ Tomato

Curry leaves

1 cup of chicken broth


Coconut milk/milk

2 teaspoons of salt

2 teaspoons of sugar


1. Blend dried chillies together with garlic, red onion, ginger, lemongrass, turmeric, and galangau in a blender.

2. Pour some oil in a wok. Put in mustard seeds, fresh coriander and tomatoes. Add in the blended chilli paste and curry leaves. Stir fry it.

3. For curry powder, add in 2 teaspoons of red chilli powder, 1 teaspoon of coriander powder, 1 teaspoon of turmeric powder, 1/2 teaspoon of cumin powder, black pepper, few cloves, star anise, cardamom, bay leaf and cinnamon stick. Stir it well. Add some oil if necessary.

4. Add in chicken broth and some hot water. Stir it well. Bring it to boil for 3 minutes.

5. Add in the chillies and fish head together with fish slices.

6. Add in cabbage and coconut milk. 

7. Close with a lid and let it simmer for 5 minutes in high heat.

8. Do final seasoning with salt and sugar.

9. Serve it.