Tiger Grouper Fish Head Curry


This is a huge piece of fish head.

With such a big size fish head, I have decided to divide into two portions.

One portion for Curry Fish Head.

The other using the meaty portion for deep fried fish head slices with Bee Hoon Soup.

I was surprised that the lower portion of this fish head skin is so gelatinous after cooking.

The translucent fish mouth also full of collagen.

Along with the fish head is a piece of delicate liver.

I pan fried the liver but does not like the taste as compared to goose liver.

Giant Grouper

There are many variations of preparing Fish Head Curry.

This method required the fish to be steam before incorporating into the gravy before serving.


1 large Tiger Grouper Fish Head (cut into 2)


6 medium  lady fingers (whole)

3 quartered tomatoes

1 small Chinese Cabbage

1 packet Fried Bean curd Sheets (optional)



4 slices young ginger roots minced

12 cloves garlic minced

12 shallots minced


3 tablespoons Fish curry powder

2 tablespoons Chilli powder

2 tablespoons Turmeric powder

2 tablespoons Coriander powder

2 teaspoons Fenugreek (aka curry seeds) powder


200ml fresh coconut milk

1/2 cup tamarind water (from tamarind paste)

3 to 4 sprigs curry leaves

Salt and sugar to taste.


Wash the fish head and pat dry. Set aside.

Seasoned the fish head with a pinch of salt.

Bring the water in the steamer to a boil.

Place the fish head on top of a porcelain spoon in a metal plate and steam for about 15 minutes.

You can either use a fork and pop into one of the thickest part of the fish head whether it totally cooked. If the fork pierced through easily, the fish is cooked.

Discard the fish juices and drain the steamed fish.

While steaming the fish,  heat wok and add cooking oil.

Add (A) ingredients and fry till fragrant.

Mixed (B) ingredients and curry leaves over the mixture.

Pour in some water, cover and bring to a boil.

Leave to simmer for 5 to 8 minutes.

Thereafter, add the other ingredients such as cut Chinese cabbage, lady fingers, quartered tomatoes, tamarind juice and additional water to cook the vegetables.

Pour in the coconut milk and bring to a simmer.

Keep stirring and allow to cook a little longer.

Taste and adjust salt and sugar to your taste bud.

Place the cooked fish head into the pot of gravy and simmer gently.

Cover and let it to boil.

Turn the fish head over to the other side and simmer for another 2 minutes.

This is to allow the gravy to incorporate into the steamed fish head.




Check this link for more fish recipes.





Author: flofoodventure

My passion for cooking and discovering food have prompted me to create this blog. Blessed with the gift of cooking and loving each dish I have prepared and simultaneously sharing these recipes with you. Cooking is not a job but a passion. Thank you for visiting my blog.

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