GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you’ll go into the draw to WIN a Scenic 15 day Jewels of Europe river cruise for two people.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

The most spectacular waterways in the world

Whether snaking through clutches of pretty small towns, winding the entire length of countries or docking on the shores of the world’s biggest cities, travelling over water is both relaxing and thrilling.

The hot 100 moments in design

From distinguished architectural icons and game-changing gadgets we can’t live without to fashion classics that have become ubiquitous staples and timeless furniture classics – it’s by no means comprehensive, but we’ve narrowed down thousands of contenders and rounded up the most inspiring, visionary and intriguing moments in modern design history.

Igni, Melbourne Review

Aaron Turner has made a triumphant return to the restaurant world and his cooking, at Igni in Geelong, is better than ever.

Chocolate tart recipes

Some include a layer of gooey caramel, some incorporate poached quince or pears, but all these tarts have one thing in common - plenty of chocolate.

Chicken sandwiches

Whether it’s sesame-crumbed katsu in a brioche bun or a classic hotel-style club, we've found recipes that'll turn the classic sandwich filler into something rather special for lunch.

Overnight pork shoulder with fennel

There's something super-comforting about cooking overnight - you wake up in the morning to the fragrant dish, ready for a long lazy lunch ahead. Some bread, mustard and a leafy salad are all you need to serve with this beautiful cut, which is ideal for slow-cooking, but a potato or cauliflower puree would also be a welcome addition.

What we’re cooking for our mums this Mother’s Day

The Gourmet Traveller editorial team reveals which recipes they’ll cook for Mum this Mother’s Day.

Greek Easter bread Tsoureki

Yes, it's laden with tradition and symbolism, but tsoureki is also a really tasty treat, writes Bianca Tzatzagos.

Fish head curry (Gulai kepala ikan)


You'll need

1.5 kg fish head, preferably snapper 60 ml (¼ cup) vegetable oil ¼ tsp black mustard seeds 50 curry leaves (see note) ¼ tsp fenugreek seeds 1 stalk lemon grass, outer leaves removed, white part only, bruised 1 star anise 30 gm (¼ cup) Malaysian fish curry powder (see note) 2½ tbsp tamarind pulp, soaked in 2 cups of warm water 500 ml (2 cups) light coconut milk 5 small okra 2 Japanese eggplants, cut into wedges 1 vine-ripened tomato, cut into wedges   Spice paste 5 dried long red chillies, soaked in boiling water until soft, drained 2 fresh long red chillies, seeds removed and coarsely chopped 5 red shallots, thinly sliced 3 cloves garlic 2 cm piece turmeric, thinly sliced 2 cm piece galangal, coarsely chopped 5 cm piece ginger, coarsely chopped 1 stalk lemongrass, thinly sliced

Method

  • 01
  • Rinse fish head in cold water, season with 1 tsp of salt, stand for 20 minutes and wash off salt just before cooking.
  • 02
  • For spice paste, process ingredients in a food processor until smooth.
  • 03
  • Heat oil in a large wok or pan over medium-high heat and fry mustard seeds until they pop, add curry leaves and fenugreek seeds, stir for a few seconds, then add spice paste, lemongrass and star anise. Cook over low-medium heat, stirring frequently, for 3-5 minutes or until fragrant and oil separates. Add curry powder and stir for another 2 minutes. Strain tamarind mixture into pan, discarding solids, add coconut milk and bring to the boil, stirring continuously.
  • 04
  • Place fish head into sauce, reduce heat to low and gently simmer for 8-10 minutes or until fish is almost cooked. Add okra and eggplant, then simmer for another 3-5 minutes or until soft. Season to taste with white sugar and salt, add tomato and serve immediately with rice passed separately.
Note Use fresh not dried curry leaves. Dried leaves don't have the distinctive fragrance that is essential to the dish. Available from select green grocers and supermarkets. Fish curry powder is made with coriander, fennel, fenugreek and cumin seeds, black peppercorns, turmeric powder and roasted dried chillies. Alagappa's and Cap Burong Nuri are the best. Available from Asian food stores.

One of the most recognised Malaysian dishes, it's thought to have been created by a Southern Indian cook in the 50s in Singapore. Although many find the idea of eating fish heads confronting, the tender cheeks are quite irresistible and you'll adore the flavours of the curry leaves mingled with lemongrass. Fish fillet works well, too.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Ripe, rich, late-harvested pinot gris.

Featured in

Apr 2007

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×