Seafood Recipes

Salmon Head Curry with Coconut &Tamarind

Salmon head simmered in a coconut and tamarind curry with curry leaves, tomatoes and okra, served with jasmine rice.

Salmon Head Curry with Coconut & Tamarind
4 People
Serves
15 Mins
Prep Time
40 Mins
Cook Time
Easy
Difficulty
Southeast Asian
Cuisine
The Recipe

About This SeafoodDish

Create a rich Salmon Head Curry with Coconut & Tamarind using fresh salmon heads from Pearl Seafoods, delivered across Sydney. This aromatic curry combines tender salmon with creamy coconut milk, tangy tamarind, tomatoes, fresh ginger, chilli and warming spices for a bold and satisfying meal. Slow simmering allows the salmon to absorb the fragrant curry while keeping the cheek and collar meat beautifully tender. Serve with steamed rice and fresh coriander for a comforting seafood dinner packed with flavour. Order fresh salmon heads online from Pearl Seafoods and enjoy premium seafood delivered straight to your door.

Ingredients

  1. 1 fresh salmon head, cleaned and halved
  2. 1 tablespoon neutral cooking oil
  3. 1 brown onion, thinly sliced
  4. 3 garlic cloves, finely chopped
  5. 20 g fresh ginger, finely grated
  6. 1-2 red chillies, sliced
  7. 2 tablespoons curry powder
  8. 1 teaspoon ground turmeric
  9. 400 ml coconut milk
  10. 250 ml fish stock or water
  11. 2 tablespoons tamarind paste
  12. 2 medium tomatoes, cut into wedges
  13. 100 g okra, trimmed
  14. 8-10 curry leaves
  15. 1 teaspoon brown sugar
  16. 1 tablespoon fish sauce
  17. Fresh coriander, to serve
  18. Lime wedges, to serve
  19. Steamed jasmine rice, to serve

Method

  1. Rinse the salmon head under cold water and pat dry with paper towel.
  2. Heat the cooking oil in a large deep frying pan or saucepan over medium heat. Add the onion and cook for 4 to 5 minutes until softened.
  3. Add the garlic, ginger and chilli and cook for 1 minute until fragrant. Stir in the curry powder and turmeric and cook for another 30 seconds.
  4. Pour in the coconut milk and fish stock or water. Add the tamarind paste, tomatoes, curry leaves, brown sugar and fish sauce. Stir well and bring to a gentle simmer.
  5. Carefully add the salmon head to the curry. Cover and simmer gently for 15 minutes, spooning some of the curry sauce over the salmon occasionally.
  6. Add the okra and continue cooking uncovered for 5 to 7 minutes, or until the salmon is cooked through, the cheek and collar meat is tender and the okra is cooked.
  7. Taste the curry and adjust the seasoning with additional fish sauce or tamarind if required.
  8. Serve immediately with steamed jasmine rice, fresh coriander and lime wedges.
From Our Kitchen

Chef's Tip

Salmon head curry is all about balancing rich coconut milk with the bright tang of tamarind and warming spices. Keep the curry at a gentle simmer once the salmon head is added so the delicate cheek and collar meat stays tender and does not break apart. Taste the sauce before serving and adjust the tamarind, chilli and seasoning to find the right balance of sour, spicy and savoury. Serve with steamed rice to soak up every bit of the fragrant coconut curry.

FEATURED

FeaturedProduct

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Two whole salmon fish heads on crushed ice with lemon slices, parsley, and coarse salt, photographed from above on a dark stone surface. A circular 'Harvest Fresh Premium Quality' logo appears in the top right.

Fresh Atlantic Salmon Heads

1 kg

Fresh Atlantic salmon heads, packed with rich flavour and tender...

$4.00
$4.00
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NUTRITION

NutritionPerServing

  • Calories 415 kcal
  • Total Fat 28.0 g
  • Total Carbohydrate 18.0 g
  • Protein 23.0 g
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