Rose’s Kitchen

Fish Head Curry


1 fish head (about 1 kg)

2 round purple brinjals, quartered

4 pieces tender lady’s fingers

3 tomatoes, quartered

2 sprigs curry leaves

4 green chillies, slit half way lengthwise

5 red chillies, slit half way lengthwise

2 big onions, sliced thinly

2 cloves garlic, sliced thinly

1/2 thumb-size ginger, shredded

1 tbsp mixed curry seeds for fish curry

4 tbsp curry powder for fish + 10 tbsp water

300ml coconut milk

50g tamarind mixed with 300ml water

6 tbsp cooking oil


1-2 tsp salt

2-3 tsp sugar

1 tsp vetsin


1.  Wash fish head and drain.  Season with salt and vetsin and steam till cooked.

2.  Heat oil in wok and fry the curry seeds and shredded ginger till light brown.

3.   Add garlic slices and stir-fry for 1/2 minute.  Add the sliced onions and fry till soft and transparent.

4.  Add the curry paste and 300ml coconut milk.  Stir-fry till the oil comes through.

5.  Add tomatoes, lady’s fingers, brinjals, curry leaves and chillies.

6.  Add the tamarind juice, vetsin, salt and sugar and continue to cook over a low heat.  If gravy is too thick, add a little more water and let simmer for 5 minutes.

7.  Add the steamed fish head, cover wok and let simmer till cooked.

February 14, 2007 - Posted by | Seafood


  1. Hi there, I like your blog! Nice recipe it looks yummy 🙂 Feel free to visit my blog too 🙂

    Click here for jeenas food recipe blog 🙂

    Comment by Jeena | May 15, 2007 | Reply

  2. hi Jeena,
    I love your blog too! Thanks for sharing your healthy recipes. The photographs make it very interesting too. Well done! I hope to be able to put up some nice pictures for my site soon. My legs giving me problems, that’s why have slowed down in posting.
    Keep up your good work! Good Bless!

    Comment by roseskitchen | May 16, 2007 | Reply

  3. Hi Rose, I have 2 recipes for fish head curry and they
    both require curry seeds. I don’t know what these are
    because they are not sold in my local stores in Cairns Australia. Are they the seeds from the curry leaf tree?
    Please help? And, thank you, Janet

    Comment by Janet Liu Terry | June 6, 2007 | Reply

  4. hi Janet,
    The curry seeds are a mixture of whole spices consisting of cummin, fennel, brown mustard seeds, fenugreek and husked blackgram dhal. You can mix your own using 1 tsp of each spice except for fenugreek, just use 1/2 tsp cause it’s a bit bitter.
    All the best!

    Comment by roseskitchen | June 7, 2007 | Reply

  5. […] Recipe from Rose’s Kitchen […]

    Pingback by » Blog Archive » My First Attempt on Curry Fish Head | December 23, 2007 | Reply

  6. Hi Aunty Rose ,can i check with you what is vetsin ? It is similar to vinegar? Please help me .

    Comment by alice | August 6, 2008 | Reply

  7. Cant wait to try this recipe tmr!! Any ideas on what type of fish head to use? salmon.. red snapper..?

    Comment by Tohnern - Melbourne | January 16, 2009 | Reply

  8. I love fish head curry and thanks for the recipe. I might try it out some day soon.

    Comment by becklee | February 14, 2009 | Reply

  9. hi! i am so happy to find ur recipe coz my husband really likes curry fish head…unfortunately i have been unable to cook one that he likes to eat in the local shops. hopefully he likes this one. tq. by the way what is vestin?

    Comment by dana | April 7, 2009 | Reply

    • vetsin is mono sodium glutamate. you’ll find them in Asian store; it’s a seasoning.

      Comment by Anonymous | October 9, 2011 | Reply

  10. i like ur recipe. it sound very delicious. i am good in doing fish curry in indian style so i am going to try ur style now. 10q so much. by the way what is vestin. where can i find that thing.

    Comment by yoga | May 30, 2010 | Reply

    • Vetsin is mono sodium glutamate; a seasoning that is commonly used in Asia. The most common brand is AJINO-MOTO which I believe is Japanese. It won’t make much diff if you don’t use it

      Comment by Anonymous | October 9, 2011 | Reply

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