Spicy Coconut Barracuda Head-and-Tail Curry

Ingredients

About 4-5 servings.

• 1 cleaned barracuda head, cut into 2-4 pieces
• 1 barracuda tail section, cut into thick chunks
• 1 teaspoon salt
• 3 tablespoons neutral oil
• 1 large onion, sliced or diced
• 4 garlic cloves, minced
• 1 tablespoon minced ginger
• 2-3 green chilies
• 2 tablespoons Singapore chicken curry powder
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon black pepper
• 1 cup crushed tomatoes
• 1½ cups coconut milk
• ½ cup coconut cream
• 1-1½ tablespoons lime juice
• Salt, to taste
• Eggplant, optional
• Okra, optional
• Tomato wedges, optional

Method

1. Rinse the fish pieces and season with 1 teaspoon salt.
2. Rest for 15 minutes.
3. Heat the oil over medium heat.
4. Cook the onion until softened.
5. Add the garlic, ginger, and green chilies.
6. Add the curry powder, chili powder, paprika, and black pepper.
7. Bloom the spices for 30-45 seconds without burning them.
8. Add the crushed tomatoes and cook until the mixture thickens slightly.
9. Add the coconut milk and simmer for 5 minutes.
10. Add the head pieces first.
11. Cover and maintain a low simmer for 10 minutes.
12. Add the tail chunks and cook for 6-8 minutes.
13. Add the coconut cream and cook gently for another 2-3 minutes.
14. Turn off the heat and add the lime juice.
15. Rest uncovered for 10 minutes before serving.

Fish Control

• Never hard-boil the curry.
• Head pieces: approximately 15-18 minutes total
• Tail pieces: approximately 6-8 minutes
• Target internal temperature: approximately 130-135 F for moist fish