He first picked up the recipe in 2004 while working at a steakhouse, where a fellow chef turned leftover salmon heads into a flavourful staff meal. It was so delicious that Chef Tim kept making it – and now, he’s sharing the recipe with you, so you can serve it on your Deepavali table, too!
The process, which includes creating a spicy fish masala, requires several steps, but once you taste the end result, you will agree it is well worth it.
This delicious dish is best enjoyed alongside the good chef’s fragrant turmeric lemon rice and refreshing cucumber raita.
Fish masala
Ingredients (serving: 140g)
- 50g crushed black pepper
- 40g cumin seeds
- 50g fenugreek
Method
- Place the fenugreek and cumin seeds in pan. Dry saute, ensuring they do not burn.
- Towards the end of the saute process, add the crushed black pepper. Again, be careful not to burn it.
- Transfer the spices to a clean and dry baking tray and allow them to cool.
- Once cooled, transfer the spice mixture in batches into a blender. Blend and run the mixture through a sieve.
- Return the chunky bits to the blender and repeat the process until all the spices are blended into a fine powder.
- Mix well, and transfer to a clean air tight container.
Shelf life: 1 month
Tip: Keep the spice mixture in a cool dry area or in the fridge for longer shelf life.
Mamak-style salmon fish head curry
Ingredients (serving: 2.4kg)
- 3g fish masala (see above)
- 50g corn oil
- 100g sliced red onion
- 5g mustard seeds
- 1 piece cinnamon stick
- 2 pieces star anise
- 1g cumin seeds
- 1g fenugreek
- 5g tied pandan
- 1 piece smashed lemongrass (serai)
- 2g of dried chilli cut to 1cm chilli dried
- 2g curry leaf
- 10g dried shrimp, washed thrice and finely chopped
- 75g ginger garlic paste (click here for recipe)
- 90g fish curry powder
- 200g water mix with fish powder and 1kg water for curry
- 25g thinly sliced garlic (use a mandolin)
- 15g fine salt
- 10g chicken powder
- 5g tamarind (assam) slices
- 30g tamarind paste
- 125g coconut cream (santan)
- 50g yoghurt
- 1 salmon fish head and trimmings
- 100g tomato wedges
- 100g cut eggplant
- 100g trimmed lady’s fingers
- coriander sprigs for garnish
Method
- In a stock pot, heat up the oil, then add the sliced red onions and caramelise well. Ensure it does not burn.
- Add the mustard seeds, cinnamon stick, star anise, cumin seeds, fenugreek, pandan, lemongrass, dry chilli, curry leaf and dried shrimp. Saute until fragrant, ensuring they don’t burn.
- Add the ginger and garlic paste and saute until fragrant.
- Mix the fish curry powder with 200g water and add to the pot. Turn the heat down to low and saute.
- Add the remaining water, sliced garlic, fish masala, salt, tamarind slices, and tamarind paste. Bring to a boil, mix well and simmer for 15 minutes.
- Now add the coconut cream and yoghurt. Whisk until well combined and reboil the curry.
- Add the eggplant and lady’s fingers. Bring to a boil, then allow to simmer for 10 minutes for the vegetables to become tender.
- Gently add in salmon fish head and trimmings, along with tomato wedges.
- Flip the fish head to ensure even cooking. Be careful not to overly stir to avoid breaking up the fish.
- Once fully cooked, the thermometer should read 65°C and above at the thickest part of the fish head. Alternatively, insert a skewer to test whether it’s done.
- Carefully lifting the fish head, transfer to a dish, and garnish with coriander sprigs before serving.
Shelf life: 3 days chilled
Tip: Swap out the salmon for your favourite fish head, such as mackerel or snapper.
‘Tim Cooks’ is presented by ChefHub, KitchenPlan, Hotelware Concept and Visionary Solutions.
Check out other recipes from Chef Timothy Sebastian here.