Recommended: Salmon Fish Head Curry

We were at Fairprice Supermart on New Year's Day when we chanced on a fresh-looking salmon fish head. Seems nobody buys a salmon fish head, that's why it is priced so reasonably, muttered my dear wife Add. We paid S$3.20 for the salmon head.

Back home, we decided to make fish head curry with the salmon head ! "Everybody uses ikan merah heads, why don't we use salmon?", I ventured.

Ingredients:
2 tbl A1 Fish curry paste - we had tried this paste previously and it was really good for fish head curry. With coconut milk the curry was very fragrant , indeed lemak !

2 cloves garlic - sliced or minced,
2 shallots - sliced or minced,
4 slices old ginger,
1 ts fenugreek (optional),
3 tbl chili powder,
2-3 sprigs of curry leaves,
coriander root, use the leaves for garnishing
1 tbl tamarind pulp in hot water,
Sugar, 1-2 tbl to balance the tamarind,
Salt to taste,
3-4 tomatoes, quartered,
6-8 ladies finger, cut into 2 pieces each
1 tbl butter (optional),
Coconut milk or fresh milk

Rub salt all over the fish head and leave in the fridge for 30 minutes. Wash away the salt when ready to cook.

Fry the ginger slices in 1-2 tbl groundnut oil under medium heat until fragrant, about 1-2 minutes. Add the garlic and shallot slices and fry for another minute, then add the fenugeek (optional).

I couldn't resist adding the crushed root of 2 coriander sprigs and 3-4 tbl curry leaves to fry together with the ginger, garlic and shallots until the aroma fills the whole kitchen, about 1-2 minutes!

Next add 2 tbl A1 fish curry paste and continue to fry under low-medium heat. Take care to adjust the flame to avoid burning the curry paste. I used 3/4 cup of fresh milk instead of coconut milk, and added 1 tbl butter to give the milk a more buttery flavor.

Dilute the thick curry gravy with hot water, about 1/2 cup, add the tamarind water (use a sieve), enough sugar to balance the sour taste of the tamarind, salt to taste, then add the fish head, ladies finger, and tomatoes, and the remainder of the curry leaves.

Bring the curry to a slow boil, and turn off the flame after 10 minutes so as not to overcook the fish head.

Sprinkle with the coriander leaves and serve with freshly cooked rice.

I tell you -- this salmon fish head curry beats the famous Race Course fish head curry any time !

Post-script: The salmon fish head really made the dish. We didn't miss not using fresh coconut milk due to the freshness of the fish. However, for those who crave an extra-rich, extra-fragrant curry, use fresh and thick coconut milk. We did in subsequent cooking, and we must say, nothing, absolutely nothing, beats salmon fish head curry creamed with freshly squeezed santan (coconut milk)!

Update: 20-Nov-2011

• As salmon fish curry has become our go-to fish head curry, we made several more discoveries each time we cook the dish that are now posted in this update.
• Prepare the curry broth prior to adding the salmon in the last step. This way you will be able to control the heat and slightly cook the salmon to perfection!
• Add 3-4 tbl of water to curry paste before you add it to the wok. This will prevent the wok from burning the paste inadvertently. Cook under low heat to bring out the curry aroma.
• Add 2 tbl coconut cream powder (I used Kara brand) and 1/2 cup fresh or UHT milk to the wok, stir fry for 30-sec, then add enough water to cover the fish head (you adjust after adding the fish head later).
• The fenugreek, butter, and tamarind are optional. If you add tamarind, remember the tomatoes already impart a sourish taste to the broth. So be judicious when you add tamarind. 
• Add 1 scoop Knorr Ikan Bilis (no msg in the bottle) and 3-4 quick dashes of Maggi seasoning to the broth as a final taste adjustment. Balance the sourish taste from the tomatoes (or tamarind) with sugar and salt.
• Add tomatoes and ladies' fingers (okra) and cook until tender. Test with a fork.
• Add the salmon head as the last step. This is because you want the curry broth to simmer under low heat before you add the head. Salmon tastes fresher and sweeter if you slightly under-cook it. A minute longer and it will not give you the same sensational taste and texture! I cook the heads for 4 minutes, sometimes even 3 min only, depending on the size & quantity of the salmon head(s). Use a knife to cut the flesh to check for done-ness: the flesh should still be slightly raw - that is what I mean by slightly under-cooked.  The heads will continue to cook when you turn off the heat, to give you salmon cooked to perfection!